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Food name Side stream Component group Component Value Unit Description Reference
Lamb Slaughterhouse blood Undesirable components Moulds and yeast mixture after 1 hour exposure to air 0.6 log CFU/g Pre-fermented. Lamb and goats Application of fermentation technology to use slaughterhouse blood as potential protein supplement in fish feed
Lamb Slaughterhouse blood Undesirable components Moulds and yeast mixture after 1 hour exposure to air ND log CFU/g L.acidophilus-fermented. Lamb and goats Application of fermentation technology to use slaughterhouse blood as potential protein supplement in fish feed
Lamb Slaughterhouse blood Undesirable components Moulds and yeast mixture after 1 hour exposure to air ND log CFU/g Whey-fermented. Lamb and goats Application of fermentation technology to use slaughterhouse blood as potential protein supplement in fish feed
Apple Apple pomace Waste compounds Moulds 2.78 log CFU/g Fermentation characteristics, aerobic stability, proteolysis and lipid composition of alfalfa silage ensiled with apple or grape pomace
Grape Grape pomace Waste compounds Moulds <2.0 log CFU/g Fermentation characteristics, aerobic stability, proteolysis and lipid composition of alfalfa silage ensiled with apple or grape pomace
Barley Malted barley germs Proximates Monounsaturated fatty acids 56.8 g/100g fat NOSHAN
Barley Malted barley germs Proximates Monounsaturated fatty acids 16.58 g/100g fat NOSHAN
Apple Apple juice Proximates Monounsaturated fatty acids Tr g Clear, ambient and chilled, from concentrate Department of Health UK, Nutrient analysis of fruit and vegetables, 2013
Olive Olive pomace Proximates Monounsaturated fatty acids 76.27 g/100g fat NOSHAN
Brewer's yeast/grains, unspecified Brewing cake Proximates Monounsaturated fatty acids 22.9 g/100g fat NOSHAN
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