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Food name Side stream Component group Component Value Unit Description Reference
Sugar beet Sugar beet molasses Proximates Glucose nd I-NCP (g/kg dm) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Tomatoes Tomato pomace Proximates Glucose 15.83 g/kg Before turbostage stage of tomato processing for paste Chemical characterization of tomato pomace
Potato Hot buffer soluble solids Proximates Glucose <1 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape skins Proximates Glucose 4.59 Insoluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Supernatant from pressed potato fibre Proximates Glucose 60 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Distillers grain Distillers grain Proximates Glucose 33 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
Olive Isolated lignin from olive tree pruning Proximates Glucose 1.75 g/100g By organosolv pretreatment Biorefining of olive tree (Olea europea) pruning
Wheat Wheat bran extract Proximates Glucose 11.4 % DM High protein Comparison of two wheat bran extracts in the sheet extrusion process
Barley Malted barley germs Proximates Glucose 4.5 g/kg NOSHAN
Olive Olive mill wastewater Proximates Glucose 0.91 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
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