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Food name Side stream Component group Component Value Unit Description Reference
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
Sugar by-products, unspecified Bagasse Proximates Glucose 2 g/L Liquid fraction filtrate. Experimental conditions: 155°C; O2 pressure MPa: 0.6; end pressure MPa: 1.0 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Sugar by-products, unspecified Bagasse Proximates Glucose 3.1 g/L Liquid fraction filtrate. Experimental conditions: 170°C; end pressure MPa: 0.7 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Sugar by-products, unspecified Bagasse Proximates Glucose 2.7 g/L Liquid fraction filtrate. 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 Glucose 2.5 g/L Liquid fraction filtrate. Experimental conditions: 185°C; end pressure MPa: 1.1 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Sugar by-products, unspecified Bagasse Proximates Glucose 5.1 g/L Liquid fraction filtrate. Experimental conditions: 185°C; O2 pressure MPa: 0.6; end pressure MPa: 1.9 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Sugar by-products, unspecified Bagasse Proximates Glucose 2.3 g/L Liquid fraction filtrate. Experimental conditions: 200°C; end pressure MPa: 1.4 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Sugar by-products, unspecified Bagasse Proximates Glucose 5.8 g/L Liquid fraction filtrate. Experimental conditions: 200°C; O2 pressure MPa: 0.6; end pressure MPa: 2.2 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Potato Potato fibres Proximates Glucose 37 mol% Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Hot buffer soluble solids Proximates Glucose <1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
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