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Food name Side stream Component group Component Value Unit Description Reference
Apple Apple pomace Waste compounds Heating value, high 18.52 MJ/kg d.b. NOSHAN
Orange Orange peel Waste compounds Heating value, high 17.87 MJ/kg d.b. Orange NOSHAN
Cheese Whey Waste compounds Heating value, high 17.21 MJ/kg d.b. Milk NOSHAN
Hop Hops Waste compounds Heating value, high 18.11 MJ/kg d.b. NOSHAN
Sugar by-products, unspecified Bagasse Waste compounds Heating value, high 18.1 MJ/kg d.b. A techno-economic evaluation of the effects of centralized cellulosic ethanol and co-products refinery options with sugarcane mill clustering
Sugar by-products, unspecified Trash Waste compounds Heating value, high 17.4 MJ/kg d.b. A techno-economic evaluation of the effects of centralized cellulosic ethanol and co-products refinery options with sugarcane mill clustering
Grape Grape marc Waste compounds Heating value, high 21.3 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape stalks Waste compounds Heating value, high 18 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape peels Waste compounds Heating value, high 19.7 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Grape Grape seeds Waste compounds Heating value, high 22.7 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
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