Browse
Food
Side stream
Comp. group
Component
Search
For specific data
Export
Displayed results
Food name Side stream Component group Component Value Unit Description Reference
Distillers grain Distillers grain Proximates Glucose, soluble 11 g/kg DM Wheat, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Distillers grain Distillers grain Proximates Glucose, soluble 8 g/kg DM Mixed, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Distillers grain Distillers grain Proximates Glucose, soluble 3 g/kg DM Corn, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Carrot Carrot Proximates Glucose 124 g/kg DM Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape pomace Proximates Glucose 26.34 g/100g DM Deseeded, without stalk. Area of production: Aquitaine. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Distillers grain Distillers grain Proximates Glucose 28 g/kg DM Mixed, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Grape Grape stalks Proximates Glucose 62.7 g/100g Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Olive Olive mill wastewater Proximates Glucose 0.85 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
Sugar beet Sugar beet, dried Proximates Glucose 11.1 g/kg Flakes NOSHAN
Apple Pectin Proximates Glucose 5.48 % w/w d.b Extracted, apple Pectin from apple pomace: extraction, characterization and utilization
821 822 823 824 825 826 827 828 829 830