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Food name Side stream Component group Component Value Unit Description Reference
Green waste Biochar from green waste Waste compounds Specific surface area (BET) 119 m²/g Product from large scale gasification at 670°C ECN Phyllis 2
Green waste Biochar from greenhouse waste Waste compounds Specific surface area (BET) 39 m²/g Pepper residues under gasification. Combustion temperature: 670°C, gasification biochar from greenhouse residues of pepper ECN Phyllis 2
Green waste Biochar from greenhouse waste Waste compounds Specific surface area (BET) 5.6 m²/g Pepper residues 400/60/0. Combustion temperature: 400°C, 60 minutes, 0% oxygen ECN Phyllis 2
Green waste Biochar from greenhouse waste Waste compounds Specific surface area (BET) 29 m²/g Pepper residues under gasification. Combustion temperature: gasification at 750°C ECN Phyllis 2
Wheat Triticale grain Waste compounds Specific viscosity (AFNOR) 4.24 ml/g DM Feedipedia
Wheat Wheat grain Waste compounds Specific viscosity (AFNOR) 2.85 ml/g DM Feedipedia
Sugar beet Sugar beet Waste compounds Swelling 7.1 ml/g DM Chemical and phsicochemical characterisation of various horse feed ingredients
Sugar beet Sugar beet molasses Waste compounds Swelling 8.3 ml/g DM From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Sugar beet Sugar beet pulp Waste compounds Swelling 13 ml/g DM Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Waste compounds Tannins, bound condensed 16.14 % DM White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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