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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive mill wastewater Proximates Sugar, total 16.2 kg/m3 Balikesir-Burhaniye region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
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
Olive Olive mill wastewater Proximates Sugar, total 6.72 kg/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
Olive Olive mill wastewater Proximates Sugar, total 15.1 kg/m3 Izmir-Bornova region; process: traditional Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
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
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
Tomatoes Tomato pomace Proximates Sugar, total 57.16 g/kg Before turbopress stage of tomato processing for paste. Expressed g glucose Chemical characterization of tomato pomace
Tomatoes Tomato pomace Proximates Sugar, total 63.45 g/kg After turbopress stage of tomato processing for paste. Expressed g glucose Chemical characterization of tomato pomace
Tomatoes Tomato Proximates Sugar, soluble 36-38 % Cull Utilization of fruit and vegetable wastes, FAO
Grape Grape skins Proximates Sugar, soluble 55.77 % DM White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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