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Food name Side stream Component group Component Value Unit Description Reference
Abattoir wastes, unspecified Abattoir, receiving streams Waste compounds pH 6.9 N/A F-layout Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Sorghum Sorghum silage Waste compounds pH 4.2 N/A Location: wall Changes during aerobic exposure of wheat silages
Abattoir wastes, unspecified Abattoir, hand dug wells Waste compounds pH 6.8 N/A F-layout Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Grape Grape pomace Waste compounds pH 4.13 N/A Whole. Red, 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 5.02 - Autoclaved (160C, 6.2 bars) 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 3.71 1:10 diluted apple pomace Powder, fermented with Candida Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Bolti Bolti fish Waste compounds pH 6.43 N/A Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Food, unspecified Food leftovers Waste compounds pH 5.12 - Food waste obtained from collection rounds in Luton, UK Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Greenhouse waste Biochar from a blend of greenhouse waste (tomato leaves and stems) and clean wood Waste compounds pH 11 N/A 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
Food, unspecified Food leftovers Waste compounds pH 5.34 - Food waste obtained from collection rounds in Forssa, Finland Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
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