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Food name Side stream Component group Component Value Unit Description Reference
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
Abattoir wastes, unspecified Abattoir, bore holes Waste compounds pH 7.1 N/A Maitumbi Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Apple Apple pomace, dried Waste compounds pH 3.75 1:10 diluted apple pomace Powder, fermented with Torula Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Bolti Bolti fish Waste compounds pH 6.3 N/A Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Cheese Whey Waste compounds pH 5 N/A Cheese Amelioration of lactic acid production from cheese whey using micro-aeration
Olive Olive tree pruning Waste compounds pH 4.58 N/A Liquid fraction derived from organosolv pretreatment Biorefining of olive tree (Olea europea) pruning
Bamboo Bamboo shoot shells Waste compounds pH 5.78 N/A Addition of rice straw or/and wheat bran on composition, ruminal degradability and voluntary intake of bamboo shoot shells silage fed to sheep
Corn Corn silage Waste compounds pH 1 N/A Location: SEM Changes during aerobic exposure of wheat silages
Abattoir wastes, unspecified Abattoir, receiving streams Waste compounds pH 7.2 N/A Chanchaga Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
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