Institution: | 1. Department of Chemical Engineering, University College London, Torrington Place, London WC1E 7JE, UK;2. Centre for Environmental Strategy, The University of Surrey, Guildford, Surrey GU2 7XH, UK;3. DIMA, Sapienza Università di Roma, via Eudossiana 8, 00184 Roma, Italy;1. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada;2. Department of Food Sciences and Nutrition, Université Laval, Quebec, QC G1V 0A6, Canada;3. Natural Resources Canada/CanmetENERGY, 1615 Lionel-Boulet Blvd., P.O. Box 4800, Varennes, QC J3X 1S6, Canada;4. Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada;1. Universidade Federal Rural do Rio de Janeiro, Chemical Engineering Department, BR 465, km 7, CEP 23890-000 Seropédica, Rio de Janeiro, Brazil;2. Escola de Química, Universidade Federal do Rio de Janeiro, Brazil;1. Center for Process Design, Safety and Loss Prevention (CPSL), Chemical and Petroleum Engineering Department, Sharif University of Technology, Tehran, Iran;2. Centre for Economics and Corporate Sustainability, KULeuven, Campus Brussels, 1000 Brussels, Belgium;3. Safety and Security Science Group, Faculty TBM, TU Delft, Jaffalaan 5, 2628 BX Delft, The Netherlands |