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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape seeds Waste compounds Saponins 48 g/kg DM Californian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape pulp Waste compounds Saponins 26 g/kg DM Red, Italian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape seeds Waste compounds Saponins 54 g/kg DM Not ensiled Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape pulp Waste compounds Saponins 32 g/kg DM Californian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Millet Millet husk Waste compounds Shrinkage temperature 1360 °C ECN Phyllis 2
Apple Apple pomace Waste compounds Slowly degraded fraction 51.87 % From puree making Kinetics of digestion and fermentation of apple pomace from juice and puree making
Apple Apple pomace Waste compounds Slowly degraded fraction 67.43 % From juice making Kinetics of digestion and fermentation of apple pomace from juice and puree making
Tomatoes Tomato plant Waste compounds Softening or spherical temperature 1650 °C C,H and N determined according to UNE-CEN/TS 15104:2008 EX. S according to ASTM D4239-08, Cl according to ASTM E776-87. Erroneous data for ash metal content corrected after consultation with authors. ECN Phyllis 2
Bean Bean plant Waste compounds Softening or spherical temperature 1650 °C ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Softening or spherical temperature 760 °C Almond. Fluid ash fusion temperature above 1400°C ECN Phyllis 2
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