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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive tree pruning Proximates Extractives 18 % Biorefining of olive tree (Olea europea) pruning
Sugar by-products, unspecified Bagasse Proximates Extractives 4.6 % DM A techno-economic evaluation of the effects of centralized cellulosic ethanol and co-products refinery options with sugarcane mill clustering
Grape Grape seeds Proximates Fat 12-17 g/100g Utilization of fruit and vegetable wastes, FAO
Poultry Poultry heads and feet Proximates Fat 7.16 g/100g Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Citrus, unspecified Citrus pulp Proximates Fat 15.7 g/kg DM Determining the optimal ratio of canola meal and high protein dried distillers grain protein in diets of high producing Holstein dairy cows
Palm Palm empty fruit bunches Proximates Fat 11.2 % w/w DM Oil palm empty fruit bunches fibres after hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Tomatoes Tomato pomace Proximates Fat 16.6 g/kg Pulper stage of tomato processing for paste Chemical characterization of tomato pomace
Beef Mixture of paunch, dissolved air flotation sludge and soft offal at annual production ratios Proximates Fat 28.4 % of total solids Biogas from cattle slaughterhouse waste: Energy recovery towards an energy self-sufficient industry in Ireland
Grape Grape skins Proximates Fat 6.33 % DM White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Cotton Cottonseed Proximates Fat 223 g/kg DM Cracked Pima Determining the optimal ratio of canola meal and high protein dried distillers grain protein in diets of high producing Holstein dairy cows
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