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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape skins Proximates Fat 3.35 % DM White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Proximates Fat 4.74 % DM White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sunflower Sunflower oil cake Proximates Fat 1.7 % DM Assessment of process control parameters in the biochemical methane potential of sunflower oil cake
Bolti Bolti fish Proximates Fat 16.05 % DM Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Proximates Fat 7 % DM Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Fish, unspecified Fish protein isolate Proximates Fat 2.3 % DM Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Palm Palm empty fruit bunches Proximates Fat 22.2 % w/w DM Oil palm empty fruit bunches before hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Palm Palm empty fruit bunches Proximates Fat 11.2 % w/w DM 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
Beef Paunch Proximates Fat 0.5 % of total solids Biogas from cattle slaughterhouse waste: Energy recovery towards an energy self-sufficient industry in Ireland
Beef Dissolved air flotation sludge Proximates Fat 1.9 % of total solids Biogas from cattle slaughterhouse waste: Energy recovery towards an energy self-sufficient industry in Ireland
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