Assessing the Environmental and Economic Sustainability of Functional Food Ingredient Production Process

Engineering

• Economic Sustainability 100%
• Economic Feasibility 50%
• Functional Unit 50%
• Conventional Method 50%
• Economic Assessment 50%
• Phenolics 50%
• Life Cycle Impact Assessment 50%
• Environmental Performance 50%
• Life Cycle Assessment 50%
• Functional Property 50%

Food Science

• Functional Food 100%
• Food Ingredient 100%
• Ultrasound Extraction 100%
• Functional Ingredients 66%
• Convenient Food 33%
• Gallic Acid Equivalent 33%
• Polyphenol 33%

Agricultural and Biological Sciences

• Functional Food 100%
• Environmental Sustainability 100%
• Economic Sustainability 100%
• Life Cycle Engineering 33%
• Polyphenol 33%
• Life Cycle Impact Assessment 33%
• Environmental Performance 33%
• Gallic Acid 33%