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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive residue Inorganics Cloride 0.03 % ash Leached. Ash composition from Arvelakis et al., Biomass and Bioenergy 22 (2002) 55-69. ECN Phyllis 2
Olive Olive flesh Inorganics Cloride 1.5 % ash Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
Grain, unspecified Oil extracted from distillers dried grains with soluble Phytosterols Citrostadienol 0.31 mg/g Composition and oxidative stability of crude oil extracts of corn gem and distillers grains
Poultry Offals Proximates Cistine 1.86 % protein Various. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Animal by-products, unspecified Blood Proximates Cistine 2.17 % protein Poultry, coagulated. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Poultry Feathers Proximates Cistine 1.02 % protein Wet. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Poultry Offals Proximates Cistine 1.73 % protein Soft, guts. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Pears Pear Inorganics Chromium 0.59 ppm d.b. Whole NOSHAN
Tomatoes Tomato residues, dried Inorganics Chromium <1 mg/kg DM Dry Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Olive Olive mill wastewater Inorganics Chromium 0 g/m3 Izmir-Bornova region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
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