Nutritional value in sustainability assessment of protein-rich ingredients and foods: A ‘farm-to-faeces’ approach-Reference-Cited by-同舟云学术

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Nutritional value in sustainability assessment of protein-rich ingredients and foods: A ‘farm-to-faeces’ approach

Published:2023-09 Issue: Volume:417 Page:137864
ISSN:0959-6526
Container-title:Journal of Cleaner Production
language:en
Short-container-title:Journal of Cleaner Production

Author:

Draijer Nynke^ORCID,Rivera del Rio Andrea^ORCID,Lie-Piang Anouk^ORCID,Janssen Anja E.M.,Boom Remko M.

Funder

Consejo Nacional de Ciencia y Tecnología

Ministerie van Economische Zaken

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,Strategy and Management,General Environmental Science,Renewable Energy, Sustainability and the Environment,Building and Construction

Reference48 articles.

1. Future protein supply;Aiking;Trends Food Sci. Technol.,2011

2. Losses, inefficiencies and waste in the global food system;Alexander;Agric. Syst.,2017

3. Total Amino Acids in Infant Formulas and Adult Nutritionals UHPLC-UV. In Official Methods of AOAC International,2019

4. Comparing nutritional and digestibility aspects of sustainable proteins using the INFOGEST digestion protocol;Ariëns;J. Funct.Foods,2021

5. Whey protein concentrate (WPC) production: environmental impact assessment;Bacenetti;J. Food Eng.,2018

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