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Food name Side stream Component group Component Value Unit Description Reference
Cheese Cheese Inorganics Chromium 0.5 ppm d.b. Hard NOSHAN
Pears Pear Inorganics Chromium 0.59 ppm d.b. Whole NOSHAN
Tomatoes Tomato peel Inorganics Chromium <1 mg/kg DM Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Sugar beet Sugar beet leaves Inorganics Chromium 3.5 ppm veg/fruit waste Beta vulgaris Utilization of fruit and vegetable wastes, FAO
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
Bamboo Biochar from bamboo stems Inorganics Chromium 6 mg/kg DM Bambusa vulgaris. Biochar produced at ECN, pyrolysed slowly at 400°C for 60 min in an auger type (screw) pyrolyser (Pyromaat) ECN Phyllis 2
Grape Grape peels Inorganics Chromium 0.58 mg/kg DM Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Green waste Biochar from greenhouse waste Inorganics Chromium 5 mg/kg DM Pepper residues under gasification. Combustion temperature: 670°C, gasification biochar from greenhouse residues of pepper ECN Phyllis 2
Leek Leek Inorganics Chromium 1.7 mg/kg DM ECN Phyllis 2
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