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Food name Side stream Component group Component Value Unit Description Reference
Sugar by-products, unspecified Bagasse Proximates Ash 3.6 % Solid fraction filter cake. Experimental conditions: 200°C; end pressure MPa: 1.4 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Sugar by-products, unspecified Bagasse Proximates Ash 1.9 % Slurry. Experimental conditions: 200°C; O2 pressure MPa: 0.6; end pressure MPa: 2.2 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Sugar by-products, unspecified Bagasse Proximates Ash 3 % Solid fraction filter cake. Experimental conditions: 200°C; O2 pressure MPa: 0.6; end pressure MPa: 2.2 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Potato Potato fibres Proximates Ash 4 % Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Olive Olive husk Proximates Ash 7.16 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Olive Olive husk Proximates Ash 5.8 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Olive Olive husk Proximates Ash 4.6 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Olive Olive husk Proximates Ash 1.72 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Olive Olive mill wastewater Proximates Ash 8.51 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Grape Grape waste Proximates Ash 5.3 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
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