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Food name Side stream Component group Component Value Unit Description Reference
Courgette Courgette plant Waste compounds Softening or spherical temperature 1553 °C ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Softening or spherical temperature 1450 °C Hazelnut. Proximate analyses and calorific value according to ASTM standards. Extractives according to ASTM D 1105, lignin Van Soest, alpha cellulose (22.9%) TAPPI T203 om-88. Holocellulose 38.6%. Ash type: 600°C according to ASTM E 1755. Ash melting according to DIN 51730. Ash contains 1.59% ZnO and 0.29% SnO. ECN Phyllis 2
Sugar beet Sugar beet Waste compounds Softening or spherical temperature 1200 °C ECN Phyllis 2
Cucumber Cucumber plant Waste compounds Softening or spherical temperature 1650 °C ECN Phyllis 2
Apple Apple pomace Waste compounds Slowly degraded fraction 67.43 % From juice making Kinetics of digestion and fermentation of apple pomace from juice and puree making
Apple Apple pomace Waste compounds Slowly degraded fraction 51.87 % From puree making Kinetics of digestion and fermentation of apple pomace from juice and puree making
Millet Millet husk Waste compounds Shrinkage temperature 1360 °C ECN Phyllis 2
Grape Grape seeds Waste compounds Saponins 54 g/kg DM Not ensiled Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape pulp Waste compounds Saponins 32 g/kg DM Californian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape seeds Waste compounds Saponins 40 g/kg DM White, Italian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
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