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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive mill wastewater Proximates Xylose 0.24 kg/m3 Izmir-Bornova region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Olive Olive mill wastewater Proximates Xylose 0.67 kg/m3 Izmir-Bornova region; process: traditional Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Potato Potato fibres Proximates Xylose 3 mol% Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Hot buffer soluble solids Proximates Xylose 1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Buffer insoluble solids Proximates Xylose 6 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Supernatant from pressed potato fibre Proximates Xylose 1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Xylose 5 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Supernatant from pressed potato fibre Proximates Xylose 4 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Xylose 3 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Apple Apple pomace Proximates Xylose 9.07 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
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