Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Olive | Orujillo | Waste compounds | Volatile matter | 66.9 | % | Wood matter from pressed oil stone | ECN Phyllis 2 |
| Cherry | Cherry pits | Waste compounds | Volatile matter | 84.2 | % | ECN Phyllis 2 | |
| Cherry | Cherry pits | Waste compounds | Volatile matter | 77.08 | % | ECN Phyllis 2 | |
| Coffee | Coffee husk | Waste compounds | Volatile matter | 57.24 | % | ECN Phyllis 2 | |
| Peach | Peach pits | Waste compounds | Volatile matter | 79.12 | % | ECN Phyllis 2 | |
| Peach | Peach pits | Waste compounds | Volatile matter | 79.1 | % | ECN Phyllis 2 | |
| Nuts, unspecified | Nut shells | Waste compounds | Volatile matter | 75.49 | % | Pistachio | ECN Phyllis 2 |
| Nuts, unspecified | Nut shells | Waste compounds | Volatile matter | 75.48 | % | Pistachio. California residues collected from producers for MFC trials | ECN Phyllis 2 |
| Nuts, unspecified | Nut shells | Waste compounds | Volatile matter | 82.03 | % | Pistachio | ECN Phyllis 2 |
| Prunes | Prune pits | Waste compounds | Volatile matter | 53.65 | % | ECN Phyllis 2 |