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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive leaves Waste compounds Potential degradability 745 g/kg DM Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves
Canola Canola cake Waste compounds Porosity 0.638 m³/m² Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Castor Castor seed cake Waste compounds Porosity 0.605 m³/m² Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Sunflower Sunflower cake Waste compounds Porosity 0.512 m³/m² Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Babassu Babassu cake Waste compounds Porosity 0.425 m³/m² Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Orange Orange peel Waste compounds Phellandren, beta 0.24 % in 0.6ml/100g Orange NOSHAN
Food, unspecified Food leftovers Waste compounds pH 5.18 - Food waste obtained from collection rounds in Hackney, UK Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Bamboo Biochar from bamboo stems Waste compounds pH 6.4 N/A Bambusa vulgaris. Biochar produced at ECN, pyrolysed slowly at 400°C for 60 min in an auger type (screw) pyrolyser (Pyromaat) ECN Phyllis 2
Food, unspecified Food leftovers Waste compounds pH 6.16 - Food waste obtained from collection rounds in Treviso, Italy Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Green waste Biochar from greenhouse waste Waste compounds pH 11.5 N/A Pepper residues under gasification. Combustion temperature: gasification at 750°C ECN Phyllis 2
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