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Food name Side stream Component group Component Value Unit Description Reference
Barley Barley Proximates Glucose 47 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Hop Hops Proximates Glucose 13.9 g/kg NOSHAN
Olive Olive mill wastewater Proximates Glucose 0.42 kg/m3 Izmir-Bornova 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 pulp Proximates Glucose 5 g/kg DM Chemical and phsicochemical characterisation of various horse feed ingredients
Palm Palm empty fruit bunches Proximates Glucose 43.1 % w/w d.b 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
Distillers grain Distillers grain Proximates Glucose 28 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
Apple Apple juice Proximates Glucose 2.4 g/100g Clear, ambient and chilled, from concentrate Department of Health UK, Nutrient analysis of fruit and vegetables, 2013
Wheat Wheat bran extract Proximates Glucose 44.5 % DM High starch. Origin of glucose is mainly starch Comparison of two wheat bran extracts in the sheet extrusion process
Grape Grape pomace Proximates Glucose 17.43 g/100g DM Deseeded, without stalk. Area of production: Provence. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Orange Orange peel Proximates Glucose 11 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Orange NOSHAN
829 830 831 832 833 834 835 836 837 838