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Food name Side stream Component group Component Value Unit Description Reference
Green waste Biochar from greenhouse waste Proximates Moisture 4.5 % Pepper residues under gasification. Combustion temperature: gasification at 750°C ECN Phyllis 2
Olive Char from olive husks Proximates Moisture 0 % ECN Phyllis 2
Apricot Apricot stones Proximates Moisture 6.4 % Apricot stones as waste product of canning industry, Bulgaria ECN Phyllis 2
Chicory Chicory root Proximates Moisture 8.5 % Pulp, Chichorium intybus, Chinese cultivar 'Zhong-Hua No.1' Sequential extraction and physicochemical characterization of polysaccharides from chicory (Chichorium intybus) root pulp
Tomatoes Tomato pomace Proximates Moisture 746.48 g/kg Pulper stage of tomato processing for paste Chemical characterization of tomato pomace
Tomatoes Tomato pomace Proximates Moisture 827.11 g/kg Finisher stage of tomato processing for paste Chemical characterization of tomato pomace
Tomatoes Tomato pomace Proximates Moisture 763.03 g/kg Before turbopress stage of tomato processing for paste Chemical characterization of tomato pomace
Tomatoes Tomato pomace Proximates Moisture 750.55 g/kg After turbopress stage of tomato processing for paste Chemical characterization of tomato pomace
Sponge gourd Sponge gourd fibers Proximates Moisture 4.79 % Characterization of banana, sugarcane bagasse and sponge gourd fibers of Brazil
Potato Potato peel Proximates Moisture 8.01 % DM Mature potato peel - potatoes harvested after 20 weeks A comparative evaluation of antioxidant and antidiabetic potential of peel from young and matured potato
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