Lista de obras -

Exposure assessment of food enzymes

artículo científico publicado en 2016

Guidance on the risk assessment of substances present in food intended for infants below 16 weeks of age

artículo científico publicado en 2017

Note for Guidance For the Preparation of an Application for the Safety Assessment of a Substance to be used in Plastic Food Contact Materials

artículo científico publicado en 2008

Safety assessment of the mixture of methyl‐branched and linear C14–C18 alkanamides, derived from fatty acids, for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘4PET’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Alimpet’, based on EREMA MPR technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Coexpan Deutschland’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Coexpan Montonate’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘EREMA Recycling (MPR, Basic and Advanced technologies)’, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Märkische Faser’, based on NGR technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘PEGRA‐V’, based on Starlinger IV+® technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Plastienvase’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Veroniki Ecogrup SRL’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the substance (butadiene, styrene, methyl methacrylate, butyl acrylate) copolymer cross‐linked with divinylbenzene or 1,3‐butanediol dimethacrylate for use in food contact materials

artículo científico publicado en 2016

Safety assessment of the substance 1,2,3,4‐tetrahydronaphthalene‐2,6‐dicarboxylic acid, dimethyl ester for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance dimethyl carbonate for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance phosphorous acid, mixed 2,4‐bis(1,1‐dimethylpropyl)phenyl and 4‐(1,1‐dimethylpropyl)phenyl triesters for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance ‘Tungsten Oxide’ for use in food contact materials

artículo científico publicado en 2017

Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)

artículo científico publicado en 2017

Safety evaluation of food enzyme glucan 1,4-α-maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)

artículo científico publicado en 2018

Safety evaluation of food enzyme xylanase from a genetically modified Bacillus subtilis (strain LMG S-27588)

artículo científico publicado en 2018

Safety evaluation of the food enzyme acetolactate decarboxylase from a genetically modified Bacillus licheniformis (strain NZYM-JB)

artículo científico publicado en 2018

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Bacillus subtilis (strain NBA)

artículo científico publicado en 2019

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AN)

artículo científico publicado en 2018

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Trichoderma reesei (strain DP-Nzb48)

artículo científico publicado en 2019

Safety evaluation of the food enzyme alpha-amylase from non-genetically modified Aspergillus niger strain (strain DP-Azb60)

artículo científico publicado en 2019

Safety evaluation of the food enzyme aqualysin 1 from a genetically modified Bacillus subtilis (strain LMGS 25520)

artículo científico publicado en 2018

Safety evaluation of the food enzyme beta-galactosidase from Bacillus sp. (strain M3-1)

artículo científico publicado en 2019

Safety evaluation of the food enzyme endo-1,4-β-xylanase and β-glucanase from Disporotrichum dimorphosporum strain DXL

artículo científico publicado en 2020

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Aspergillus niger (strain XEA)

artículo científico publicado en 2018

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Aspergillus oryzae (strain NZYM-FA)

artículo científico publicado en 2018

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Bacillus subtilis (strain LMG S-24584)

scientific article published on 31 October 2018

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Trichoderma reesei (strain DP-Nzd22)

artículo científico publicado en 2018

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from genetically modified Aspergillus niger strain XYL

artículo científico publicado en 2017

Safety evaluation of the food enzyme glucan 1,4-α-glucosidase from a genetically modified Aspergillus niger (strain NZYM-BW)

artículo científico publicado en 2018

Safety evaluation of the food enzyme glucan 1,4-α-maltotetraohydrolase from Bacillus licheniformis (strain DP-Dzf24)

artículo científico publicado en 2019

Safety evaluation of the food enzyme glucan 1,4-α-maltotetraohydrolase from Bacillus licheniformis (strain DP-Dzr46)

artículo científico publicado en 2019

Safety evaluation of the food enzyme glucose isomerase from Streptomyces murinus (strain NZYM-GA)

artículo científico publicado en 2019

Safety evaluation of the food enzyme glucose oxidase from Aspergillus niger (strain ZGL)

artículo científico publicado en 2019

Safety evaluation of the food enzyme glucose oxidase from a genetically modified Aspergillus oryzae (strain NZYM-KP)

artículo científico publicado en 2018

Safety evaluation of the food enzyme l-ascorbate oxidase from Cucurbita pepo L. and Cucurbita moschata Duchesne

artículo científico publicado en 2019

Safety evaluation of the food enzyme lysophospholipase from Trichoderma reesei (strain RF7206)

artículo científico publicado en 2019

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM-OC) ⬇️

artículo científico publicado en 2018

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM-SM)

artículo científico publicado en 2018

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM-SO)

artículo científico publicado en 2018

Safety evaluation of the food enzyme maltogenic amylase from genetically modified Escherichia coli (strain BLASC)

artículo científico publicado en 2019

Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

artículo científico publicado en 2017

Safety evaluation of the food enzyme pullulanase from Pullulanibacillus naganoensis strain AE‐PL

artículo científico publicado en 2017

Safety evaluation of the food enzyme pullulanase from a genetically modified Bacillus licheniformis (strain DP-Dzp39)

artículo científico publicado en 2019

Safety evaluation of the food enzyme pullulanase from genetically modified Bacillus subtilis strain NZYM‐AK

artículo científico publicado en 2017

Safety evaluation of the food enzyme triacylglycerol lipase from Aspergillus niger (strain LFS)

artículo científico publicado en 2019

Safety evaluation of the food enzyme xylanase from Bacillus pumilus (strain BLXSC)

artículo científico publicado en 2019

Safety evaluation of the food enzyme xylanase from a genetically modified Bacillus subtilis strain TD160(229)

artículo científico publicado en 2018

Safety evaluation of the food enzyme α-amylase from Aspergillus oryzae (strain DP-Bzb41)

artículo científico publicado en 2019

Safety evaluation of the food enzyme α-amylase from Bacillus licheniformis (strain DP-Dzb44)

artículo científico publicado en 2019

Safety evaluation of the food enzyme α-amylase from a genetically modified Aspergillus niger (strain NZYM-SB)

artículo científico publicado en 2018

Safety evaluation of the food enzyme α-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AV)

artículo científico publicado en 2018

Safety evaluation of the food enzyme β-glucanase, xylanase and cellulase from Mycothermus thermophiloides (strain NZYM-ST)

artículo científico publicado en 2019

Safety evaluation of the food enzyme β‐amylase from genetically modified Bacillus licheniformis strain NZYM‐JA

artículo científico publicado en 2017

Safety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)

artículo científico publicado en 2017

Safety evaluation of the food enzyme β‐amylase obtained from soybean (Glycine max)

artículo científico publicado en 2017

Safety of the food enzyme glucoamylase from a genetically modified Aspergillus niger (strain NZYM-BF)

artículo científico publicado en 2018

Scientific Opinion of Flavouring Group Evaluation 407 (FGE.407): 4‐amino‐5‐(3‐(isopropylamino)‐2,2‐dimethyl‐3‐oxopropoxy)‐2‐methylquinoline‐3‐carboxylic acid

artículo científico publicado en 2017

Scientific Opinion of Flavouring Group Evaluation 500 (FGE.500): rum ether

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 208 Revision 2 (FGE.208Rev2): Consideration of genotoxicity data on alicyclic aldehydes with α,β‐unsaturation in ring/side‐chain and precursors from chemical subgroup 2.2 of FGE.19

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one α,β‐unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): N‐(2‐methylcyclohexyl)‐2,3,4,5,6‐pentafluoro‐benzamide from Chemical Group 30

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic seconda...

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical gr...

artículo científico publicado en 2017

Lista de obras de

Exposure assessment of food enzymes

Guidance on the risk assessment of substances present in food intended for infants below 16 weeks of age

Note for Guidance For the Preparation of an Application for the Safety Assessment of a Substance to be used in Plastic Food Contact Materials

Safety assessment of the mixture of methyl‐branched and linear C14–C18 alkanamides, derived from fatty acids, for use in food contact materials

Safety assessment of the process ‘4PET’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Alimpet’, based on EREMA MPR technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Coexpan Deutschland’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Coexpan Montonate’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘EREMA Recycling (MPR, Basic and Advanced technologies)’, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Märkische Faser’, based on NGR technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘PEGRA‐V’, based on Starlinger IV+® technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Plastienvase’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Veroniki Ecogrup SRL’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the substance (butadiene, styrene, methyl methacrylate, butyl acrylate) copolymer cross‐linked with divinylbenzene or 1,3‐butanediol dimethacrylate for use in food contact materials

Safety assessment of the substance 1,2,3,4‐tetrahydronaphthalene‐2,6‐dicarboxylic acid, dimethyl ester for use in food contact materials

Safety assessment of the substance dimethyl carbonate for use in food contact materials

Safety assessment of the substance phosphorous acid, mixed 2,4‐bis(1,1‐dimethylpropyl)phenyl and 4‐(1,1‐dimethylpropyl)phenyl triesters for use in food contact materials

Safety assessment of the substance ‘Tungsten Oxide’ for use in food contact materials

Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)

Safety evaluation of food enzyme glucan 1,4-α-maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)

Safety evaluation of food enzyme xylanase from a genetically modified Bacillus subtilis (strain LMG S-27588)

Safety evaluation of the food enzyme acetolactate decarboxylase from a genetically modified Bacillus licheniformis (strain NZYM-JB)

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Bacillus subtilis (strain NBA)

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AN)

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Trichoderma reesei (strain DP-Nzb48)

Safety evaluation of the food enzyme alpha-amylase from non-genetically modified Aspergillus niger strain (strain DP-Azb60)

Safety evaluation of the food enzyme aqualysin 1 from a genetically modified Bacillus subtilis (strain LMGS 25520)

Safety evaluation of the food enzyme beta-galactosidase from Bacillus sp. (strain M3-1)

Safety evaluation of the food enzyme endo-1,4-β-xylanase and β-glucanase from Disporotrichum dimorphosporum strain DXL

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Aspergillus niger (strain XEA)

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Aspergillus oryzae (strain NZYM-FA)

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Bacillus subtilis (strain LMG S-24584)

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Trichoderma reesei (strain DP-Nzd22)

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from genetically modified Aspergillus niger strain XYL

Safety evaluation of the food enzyme glucan 1,4-α-glucosidase from a genetically modified Aspergillus niger (strain NZYM-BW)

Safety evaluation of the food enzyme glucan 1,4-α-maltotetraohydrolase from Bacillus licheniformis (strain DP-Dzf24)

Safety evaluation of the food enzyme glucan 1,4-α-maltotetraohydrolase from Bacillus licheniformis (strain DP-Dzr46)

Safety evaluation of the food enzyme glucose isomerase from Streptomyces murinus (strain NZYM-GA)

Safety evaluation of the food enzyme glucose oxidase from Aspergillus niger (strain ZGL)

Safety evaluation of the food enzyme glucose oxidase from a genetically modified Aspergillus oryzae (strain NZYM-KP)

Safety evaluation of the food enzyme l-ascorbate oxidase from Cucurbita pepo L. and Cucurbita moschata Duchesne

Safety evaluation of the food enzyme lysophospholipase from Trichoderma reesei (strain RF7206)

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM-OC) ⬇️

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM-SM)

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM-SO)

Safety evaluation of the food enzyme maltogenic amylase from genetically modified Escherichia coli (strain BLASC)

Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

Safety evaluation of the food enzyme pullulanase from Pullulanibacillus naganoensis strain AE‐PL

Safety evaluation of the food enzyme pullulanase from a genetically modified Bacillus licheniformis (strain DP-Dzp39)

Safety evaluation of the food enzyme pullulanase from genetically modified Bacillus subtilis strain NZYM‐AK

Safety evaluation of the food enzyme triacylglycerol lipase from Aspergillus niger (strain LFS)

Safety evaluation of the food enzyme xylanase from Bacillus pumilus (strain BLXSC)

Safety evaluation of the food enzyme xylanase from a genetically modified Bacillus subtilis strain TD160(229)

Safety evaluation of the food enzyme α-amylase from Aspergillus oryzae (strain DP-Bzb41)

Safety evaluation of the food enzyme α-amylase from Bacillus licheniformis (strain DP-Dzb44)

Safety evaluation of the food enzyme α-amylase from a genetically modified Aspergillus niger (strain NZYM-SB)

Safety evaluation of the food enzyme α-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AV)

Safety evaluation of the food enzyme β-glucanase, xylanase and cellulase from Mycothermus thermophiloides (strain NZYM-ST)

Safety evaluation of the food enzyme β‐amylase from genetically modified Bacillus licheniformis strain NZYM‐JA

Safety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)

Safety evaluation of the food enzyme β‐amylase obtained from soybean (Glycine max)

Safety of the food enzyme glucoamylase from a genetically modified Aspergillus niger (strain NZYM-BF)

Scientific Opinion of Flavouring Group Evaluation 407 (FGE.407): 4‐amino‐5‐(3‐(isopropylamino)‐2,2‐dimethyl‐3‐oxopropoxy)‐2‐methylquinoline‐3‐carboxylic acid

Scientific Opinion of Flavouring Group Evaluation 500 (FGE.500): rum ether

Scientific Opinion on Flavouring Group Evaluation 208 Revision 2 (FGE.208Rev2): Consideration of genotoxicity data on alicyclic aldehydes with α,β‐unsaturation in ring/side‐chain and precursors from chemical subgroup 2.2 of FGE.19

Scientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one α,β‐unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19

Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): N‐(2‐methylcyclohexyl)‐2,3,4,5,6‐pentafluoro‐benzamide from Chemical Group 30

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list

Scientific Opinion on Flavouring Group Evaluation 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)

Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic seconda...

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical gr...