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Food name Side stream Component group Component Value Unit Description Reference
Pepper Pepper plant Inorganics Hydrogen 0.8 % C,H and N determined according to UNE-CEN/TS 15104:2008 EX. S according to ASTM D4239-08, Cl according to ASTM E776-87 ECN Phyllis 2
Grape Grape seeds Inorganics Hydrogen 6.97 % d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Nuts, unspecified Nut hulls Inorganics Hydrogen 5.95 % Almond, shells (hulls) ECN Phyllis 2
Canola Canola cake Inorganics Hydrogen 7.4 % m/m Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Nuts, unspecified Nut shells Inorganics Hydrogen 5.22 % Hazelnut. Corylus avellana, sample 3, samples from Trabzon, Turkey ECN Phyllis 2
Tomatoes Tomato skin Inorganics Hydrogen 7.28 % d.b. NOSHAN
Cacao/cocoa Cacao shells Inorganics Hydrogen 5.25 % Report JOU2-CT93-0397; data from K. Lassing, E. Olsson and L. Waldheim, TPS ECN Phyllis 2
Sunflower Sunflower extracted atmosphere oil Inorganics Hydrogen 7.9 wt% daf Characterization of the pyrolysis oil produced in the slow pyrolysis of sunflower-extracted bagasse
Nuts, unspecified Nut seedcoat Inorganics Hydrogen 5.3 % Hazelnut. Biochemical composition on extractive free basis. Concentration of extractives: 19.6% (obtained with extraction with alcohol/benzene) ECN Phyllis 2
Rice Rice husk Inorganics Hydrogen 6.1 % d.b. Combustion behaviour of rice husk in a bubbling fluidised bed
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