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Food name Side stream Component group Component Value Unit Description Reference
Grain, unspecified Oil extracted from distillers dried grains with soluble Waste compounds Oxidative stability index 6.62 h Composition and oxidative stability of crude oil extracts of corn gem and distillers grains
Greenhouse waste Biochar from a blend of greenhouse waste (tomato leaves and stems) and clean wood Waste compounds Particle density 1780 kg/m3 Biochar produced in the large scale gasifier at ECN, from a blend of greenhouse waste (tomato residues see ID 3517) and clean wood (20 - 80 % in weight), gasification temp. @670°C ECN Phyllis 2
Green waste Biochar from greenhouse waste Waste compounds Particle density 1670 kg/m3 Pepper residues 400/60/0. Combustion temperature: 400°C, 60 minutes, 0% oxygen ECN Phyllis 2
Green waste Biochar from greenhouse waste Waste compounds Particle density 1870 kg/m3 Pepper residues 600/60/0. Combustion temperature: 600°C, 60 minutes, 0% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper ECN Phyllis 2
Green waste Biochar from greenhouse waste Waste compounds Particle density 1888 kg/m3 Pepper residues 600/60/1. Combustion temperature: 600°C, 60 minutes, 1% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper ECN Phyllis 2
Sunflower Sunflower oil cake Waste compounds Particle size <2 mm By-product. Helianthus annuus (seed) Cropgen database
Food, unspecified Food leftovers Waste compounds pH 5.02 - Autoclaved (160C, 6.2 bars) domestic food waste from Ludlow, UK Valorgas D3.3: Biokinetic and biosecurity data and operating protocols from optimisation of autoclave and cell disruption pre-treatment
Apple Apple pomace, dried Waste compounds pH 3.71 1:10 diluted apple pomace Powder, fermented with Candida Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Bolti Bolti fish Waste compounds pH 6.43 N/A Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Food, unspecified Food leftovers Waste compounds pH 5.12 - Food waste obtained from collection rounds in Luton, UK Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
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