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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape skins Waste compounds Tannins, bound condensed 8.53 % DM White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Waste compounds Tannins, bound condensed 19.89 % DM White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sugar beet Sugar beet pulp Waste compounds Swelling 13 ml/g DM Chemical and phsicochemical characterisation of various horse feed ingredients
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
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
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
Greenhouse waste Biochar from a blend of greenhouse waste (tomato leaves and stems) and clean wood Waste compounds Specific surface area (BET) 81 m²/g 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
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