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Food name Side stream Component group Component Value Unit Description Reference
Citrus, unspecified Citrus molasses Proximates Sugar, total 60-65 g/100g Utilization of fruit and vegetable wastes, FAO
Tomatoes Tomato pomace Proximates Sugar, total 64.91 g/kg Pulper stage of tomato processing for paste. Expressed g glucose Chemical characterization of tomato pomace
Sugar by-products, unspecified Bagasse Proximates Sugar, total 19.6 g/100g Solid fraction filter cake. Experimental conditions: 155°C; O2 pressure MPa: 0.6; end pressure MPa: 1.0 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Apple Apple pomace, dried Proximates Sugar, total 10.4 g/100g Powder, fermented with Candida Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Sugar by-products, unspecified Bagasse Proximates Sugar, total 17.8 g/100g Solid fraction filter cake. Experimental conditions: 200°C; end pressure MPa: 1.4 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Olive Olive mill wastewater Proximates Sugar, total 8.98 kg/m3 Balikesir-Edremit region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Grape Grape pomace Proximates Sugar, total 15 g/100g Red grapes Utilization of fruit and vegetable wastes, FAO
Tomatoes Tomato pomace Proximates Sugar, total 48.53 g/kg Finisher stage of tomato processing for paste. Expressed g glucose Chemical characterization of tomato pomace
Sugar by-products, unspecified Bagasse Proximates Sugar, total 17.5 g/100g Solid fraction filter cake. Experimental conditions: 170°C; end pressure MPa: 0.7 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Apple Apple juice Proximates Sugar, total 9.7 g/100g Clear, ambient and chilled, from concentrate Department of Health UK, Nutrient analysis of fruit and vegetables, 2013
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