Food
Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
---|---|---|---|---|---|---|---|
Olive | Olive pulp | Proximates | Water | 2 | g/100g | Vacuum carbonization solid product | Conversion of olive wastes to volatiles and carbon adsorbents |
Nuts, unspecified | Nut shells | Proximates | Water | 13 | g/100g | Hazelnut. Corylus avellana, sample 2, samples from Trabzon, Turkey | ECN Phyllis 2 |
Poultry | Feathers | Proximates | Water | 72.43 | g/100g | Wet. Inedbile fattened chicken slaughtering by-products | Chemical characterization of tomato pomace |
Olive | Olive flesh | Proximates | Water | 14.4 | g/100g | Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 | ECN Phyllis 2 |
Straw | Straw pellets char | Proximates | Water | 0.1 | g/100g | Chinese straw pellets 550 deg C | ECN Phyllis 2 |
Olive | Olive cake | Proximates | Water | 6.4 | g/100g | ECN Phyllis 2 | |
Bolti | Bolti fish | Proximates | Water | 76.33 | g/100g | Whole | Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate |
Olive | Olive residue | Proximates | Water | 5.5 | g/100g | Cakes from olive oil production. Ash type: 550degC. Cl and O-content from S.Arvelakis et.al. Proc. 5th Eur. Conf. on Industrial Furnaces and Boilers, Vol.2,p.163-172. See also ID 1968, 1969 and 1970. Slightly different ash composition reported in Biomass and Bioenergy 22 (2002) 55-69. | ECN Phyllis 2 |
Tomatoes | Tomato skin | Proximates | Water | 87.21 | g/100g | NOSHAN | |
Olive | Olive pits | Proximates | Water | 6.08 | g/100g | Ash type: ASTM D1102; 600C ASTM D 1102, 600 Degree Celcius | ECN Phyllis 2 |