7. Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food

  1. Visakh P. M.,
  2. Sabu Thomas,
  3. Laura B. Iturriaga and
  4. Pablo Daniel Ribotta
  1. Shayla West-Barnette and
  2. Jannavi R. Srinivasan

Published Online: 12 MAR 2013

DOI: 10.1002/9781118659083.ch7

Advances in Food Science and Technology

Advances in Food Science and Technology

How to Cite

West-Barnette, S. and Srinivasan, J. R. (2013) Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food, in Advances in Food Science and Technology (eds V. P. M., S. Thomas, L. B. Iturriaga and P. D. Ribotta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118659083.ch7

Publication History

  1. Published Online: 12 MAR 2013
  2. Published Print: 4 MAR 2013

ISBN Information

Print ISBN: 9781118121023

Online ISBN: 9781118659083

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Keywords:

  • Enzyme;
  • enzyme preparation;
  • food ingredients;
  • recombinant DNA technology;
  • microorganism;
  • regulatory;
  • GRAS;
  • GMP;
  • exposure;
  • safety studies

Summary

This chapter contains sections titled:

  • Introduction

  • Regulatory History of Food Ingredients: Guided by Safety

  • Scientific Advancement as Part of the Regulatory History of Enzyme Preparations

  • Safety Evaluation of Enzyme Preparations

  • Conclusion

  • Acknowledgements