Browse
Food
Side stream
Comp. group
Component
Search
For specific data
Export
Displayed results
Food name Side stream Component group Component Value Unit Description Reference
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
Grape Grape skins Waste compounds Tannins, bound condensed 16.26 % DM White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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
Sugar beet Sugar beet Waste compounds Swelling 7.1 ml/g DM Chemical and phsicochemical characterisation of various horse feed ingredients
Wheat Wheat grain Waste compounds Specific viscosity (AFNOR) 2.85 ml/g DM Feedipedia
Wheat Triticale grain Waste compounds Specific viscosity (AFNOR) 4.24 ml/g DM Feedipedia
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
29 30 31 32 33 34 35 36 37 38