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Food name Side stream Component group Component Value Unit Description Reference
Olive Isolated lignin from olive tree pruning Proximates Sugar, total 2.94 g/100g By organosolv pretreatment Biorefining of olive tree (Olea europea) pruning
Apple Apple pomace, dried Proximates Sugar, total 48 g/100g Powder Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Bakery Bakery and viennoiserie by products Proximates Sugar, total 14.3 % DM Feedipedia
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
Sugar by-products, unspecified Bagasse Proximates Sugar, total 18.2 g/100g Solid fraction filter cake. Experimental conditions: 155°C; end pressure MPa: 0.5 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
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
Sugar by-products, unspecified Bagasse Proximates Sugar, total 16.6 g/100g Solid fraction filter cake. Experimental conditions: 185°C; end pressure MPa: 1.1 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Apple Apple pomace, dried Proximates Sugar, total 10.6 g/100g Powder, fermented with Saccharomyces Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Tomatoes Tomato pomace Proximates Sugar, soluble 30.25 g/kg Finisher stage of tomato processing for paste. Espressed as g glucose Chemical characterization of tomato pomace
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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