nLCA in bakery food products: state of the art and urgent needs
Martina Cassarino,
Gianluca Giuberti,
Lorenzo Morelli
et al.
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 th… Show more
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