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Food name Side stream Component group Component Value Unit Description Reference
Palm Palm empty fruit bunches Proximates Xylose 3.7 % 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
Wheat Wheat bran extract Proximates Xylose 11 % DM High starch. Origin of glucose is mainly starch Comparison of two wheat bran extracts in the sheet extrusion process
Wheat Wheat bran extract Proximates Xylose 11.5 % DM High protein Comparison of two wheat bran extracts in the sheet extrusion process
Olive Isolated lignin from olive tree pruning Proximates Xylose 1.1 % By organosolv pretreatment Biorefining of olive tree (Olea europea) pruning
Grape Grape stalks Proximates Xylose 20.4 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Wine by-products, unspecified Holocellulose Proximates Xylose 22.3 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Grape Grape pomace Proximates Xylose 4.59 g/100g DM Deseeded, without stalk. Area of production: Alsace. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Xylose 3.23 g/100g DM Deseeded, without stalk. Area of production: Aquitaine. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Xylose 2.35 g/100g DM Deseeded, without stalk. Area of production: Beaujolais. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Xylose 2.23 g/100g DM Deseeded, without stalk. Area of production: Bourgogne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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