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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pomace, dried Proximates Water 2.31 g/100g Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Nuts, unspecified Nut shells Proximates Water 7.54 g/100g Pistachio. California residues collected from producers for MFC trials ECN Phyllis 2
Tomatoes Tomato meal Proximates Water 3 g/100g Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Olive Olive residue Proximates Water 13.68 g/100g ECN Phyllis 2
Sugar by-products, unspecified Bagasse Proximates Water 50 g/100g A techno-economic evaluation of the effects of centralized cellulosic ethanol and co-products refinery options with sugarcane mill clustering
Grape Grape seeds Proximates Water 7.6 g/100g ECN Phyllis 2
Apple Apple pomace Proximates Water 9.79 g/100g NOSHAN
Olive Olive kernels Proximates Water 8.76 g/100g Fraction > 1mm. Cl calculated from ash (assuming Cl in biomass/Cl in ash = 3, like ID 1764); ash sintering starts at 750°C, fully fused at 900°C ECN Phyllis 2
Grape Grape stalks Proximates Water 68.9 g/100g Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Olive Olive husk Proximates Water 0 g/100g Extractives 8.1%; compositions and heating values of char and pyrolysis oil in ID = 2264 and 2265 ECN Phyllis 2
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