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Food name Side stream Component group Component Value Unit Description Reference
Food, unspecified Food leftovers Waste compounds pH 5.34 - Food waste obtained from collection rounds in Forssa, Finland Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Food, unspecified Food leftovers Waste compounds pH 6.16 - Food waste obtained from collection rounds in Treviso, Italy Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Food, unspecified Food leftovers Waste compounds pH 5.93 - Food waste (to digester) obtained from collection rounds in Lisbon, Portugal Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Food, unspecified Food leftovers Waste compounds pH 5.01 - 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
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
Orange Orange peel Waste compounds Phellandren, beta 0.24 % in 0.6ml/100g Orange NOSHAN
Babassu Babassu cake Waste compounds Porosity 0.425 m³/m² Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Canola Canola cake Waste compounds Porosity 0.638 m³/m² Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Castor Castor seed cake Waste compounds Porosity 0.605 m³/m² Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Sunflower Sunflower cake Waste compounds Porosity 0.512 m³/m² Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
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