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Food name Side stream Component group Component Value Unit Description Reference
Coconut Coconut shell Proximates Galactan 0 wt%, dry basis Charcoal yield 41.4% at 1 MPa, fixed-C yield 30.1% ECN Phyllis 2
Coconut Coconut fibre Proximates Galactan 0.2 wt%, dry basis ECN Phyllis 2
Nuts, unspecified Nut shells Proximates Galactan 0 wt%, dry basis Macadamia. Charcoal yield 50.8% at 1 MPa, fixed-C yield 35.9% ECN Phyllis 2
Sugar by-products, unspecified Bagasse Proximates Galactan 0 g/100g Solid fraction filter cake. Experimental conditions: 170°C; O2 pressure MPa: 0.6; end pressure MPa: 1.7 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Sugar by-products, unspecified Bagasse Proximates Galactan 0.7 g/100g 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
Grape Grape skins Proximates Galactose 0.07 Soluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Barley Barley Proximates Galactose 5 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Carrot Carrot Proximates Galactose 7 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Galactose 1.02 Insoluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Fruit and vegetables, unspecified Pectin residue Proximates Galactose 44 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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