Browse
Food
Side stream
Comp. group
Component
Search
For specific data
Export
Displayed results
Food name Side stream Component group Component Value Unit Description Reference
Sugar cane Sugar cane bagasse Proximates Hemicellulose 16.52 % Characterization of banana, sugarcane bagasse and sponge gourd fibers of Brazil
Sponge gourd Sponge gourd fibers Proximates Hemicellulose 17.44 % Characterization of banana, sugarcane bagasse and sponge gourd fibers of Brazil
Beef Rumen content Proximates Hemicellulose 37.8 % Abattoir waste Conversion of abattoir wastes into livestock feed, chemical composition of sun-dried rumen content blood meal and its effect on performance of broiler chickens
Beef Rumen content, dried Proximates Hemicellulose 43.22 % Sun-dried, blood meal. Abattoir waste Conversion of abattoir wastes into livestock feed, chemical composition of sun-dried rumen content blood meal and its effect on performance of broiler chickens
Beef Blood meal, dried Proximates Hemicellulose 11.8 % Vat dried. Abattoir waste Conversion of abattoir wastes into livestock feed, chemical composition of sun-dried rumen content blood meal and its effect on performance of broiler chickens
Grape Grape stalks Proximates Hemicellulose 21 % w/w Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Babassu Babassu cake Proximates Hemicellulose 16.07 % m/m Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Canola Canola cake Proximates Hemicellulose 2.04 % m/m Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Castor Castor seed cake Proximates Hemicellulose 4.36 % m/m Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Sunflower Sunflower cake Proximates Hemicellulose 4.42 % m/m Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
5 6 7 8 9 10 11 12