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Food name Side stream Component group Component Value Unit Description Reference
Sorghum Sorghum silage Waste compounds pH 4.1 N/A Location: centre Changes during aerobic exposure of wheat silages
Abattoir wastes, unspecified Abattoir, receiving streams Waste compounds pH 7.8 N/A Maitumbi Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Grape Grape pomace Waste compounds pH 3.98 N/A Whole. White, Italian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Food, unspecified Food leftovers Waste compounds pH 5.01 - Domestic food waste from Ludlow, UK Valorgas D3.3: Biokinetic and biosecurity data and operating protocols from optimisation of autoclave and cell disruption pre-treatment
Apple Apple pomace, dried Waste compounds pH 3.9 1:10 diluted apple pomace Powder, fermented with Saccharomyces Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Beef Solid cattle slaughterhouse wastes Waste compounds pH 5.87 N/A Anaerobic co-digestion of solid slaughterhouse wastes with agro-residues: Synergistic and antagonistic interactions determined in batch digestion assays
Grape Grape pomace Waste compounds pH 3.93 g/kg DM Skin and seeds, red grape Chemical composition and digestibility of dried white and red grape pomace for ruminants
Poultry Hatchery waste Waste compounds pH 7 N/A Composition of Australian meat chicken hatchery waste
Food, unspecified Food leftovers Waste compounds pH 5.02 - Food waste obtained from collection rounds in Eastleigh, UK 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 9.2 N/A Pepper residues 600/60/0. Combustion temperature: 600°C, 60 minutes, 0% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper ECN Phyllis 2
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