Abstract
This study analyzes the nutritional life cycle assessment (LCA) of bakery products and the current state of the art. The analysis focuses on (1) the importance of applying a methodology, such as LCA, in a general way and the division into different stages considering the UNI EN ISO; (2) the development of nutritional LCA; (3) the difference between functional units in LCA and nutritional LCA; and (4) the different nutritional LCA approaches. The study emphasizes the lack of nutritional LCA studies regarding the bakery category, underlining the urgent need for this type of investigation concerning this specific food sector.
| Lingua originale | English |
|---|---|
| pagine (da-a) | N/A-N/A |
| Rivista | Frontiers in Sustainable Food Systems |
| Volume | 8 |
| Numero di pubblicazione | n/a |
| DOI | |
| Stato di pubblicazione | Pubblicato - 2024 |
All Science Journal Classification (ASJC) codes
- Global and Planetary Change
- Food Science
- Ecology
- Agronomy and Crop Science
- Management, Monitoring, Policy and Law
- Horticulture
Keywords
- bakery
- cereals
- life cycle assessment
- nutritional life cycle assessment
- sustainability
OSS delle Nazioni Unite
Questo processo contribuisce al raggiungimento dei seguenti obiettivi di sviluppo sostenibile
