Scientific Guidance for the submission of dossiers on Food Enzymes

Scientific Guidance for the submission of dossiers on Food Enzymes

Abstract Following a request from the European Commission, EFSA developed an updated scientific guidance to assist applicants in the preparation of applications for food enzymes. This guidance describes the scientific data to be included in applications for the authorisation of food enzymes, as well...

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Autores principales: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (EFSA CEP Panel), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Ana Gomes, Natalia Kovalkovicova, Yi Liu, Sandra Rainieri, Andrew Chesson
Formato: article
Lenguaje:EN
Publicado: Wiley 2021
Materias:
food enzymes
guidance
applications
Nutrition. Foods and food supply
TX341-641
Chemical technology
TP1-1185
Acceso en línea:https://doaj.org/article/70ee69f46e64439eb0c47c74ca71674d
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https://doaj.org/article/70ee69f46e64439eb0c47c74ca71674d

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