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Food name Side stream Component group Component Value Unit Description Reference
Potato Residue from pressed potato fibres Waste compounds Water-holding capacity 6.6 mL/g pH 3.6 Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Green waste Biochar from greenhouse waste Waste compounds Water-holding capacity 285 % Pepper residues under gasification. Combustion temperature: 670°C, gasification biochar from greenhouse residues of pepper ECN Phyllis 2
Potato Hot buffer soluble solids Waste compounds Water-holding capacity 1.8 mL/g Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Potato fibres Waste compounds Water-holding capacity 8.2 mL/g Pressed. After incubation with H2O Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Potato fibres Waste compounds Water-holding capacity 8.3 mL/g Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Waste compounds Water-holding capacity 6.7 mL/g Hydrolyzed by enzyme. After incubation with H2O Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Buffer insoluble solids Waste compounds Water-holding capacity 9.9 mL/g Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Green waste Biochar from greenhouse waste Waste compounds Water-holding capacity 233.6 % Pepper residues under gasification. Combustion temperature: gasification at 750°C ECN Phyllis 2
Potato Supernatant from pressed potato fibre Waste compounds Water-holding capacity 2 mL/g Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Banana Banana Waste compounds Young's Modulus 27-32 GPa Characterization of banana, sugarcane bagasse and sponge gourd fibers of Brazil