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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