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Food name Side stream Component group Component Value Unit Description Reference
Coconut Coconut cake Proximates Moisture 10 % Bio-processing of agro-byproducts to animal feed
Sunflower Sunflower cake Proximates Moisture 5.56 % m/m Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
Green waste Biochar from greenhouse waste Proximates Moisture 4.5 % Pepper residues under gasification. Combustion temperature: 670°C, gasification biochar from greenhouse residues of pepper ECN Phyllis 2
Olive Olive husk Proximates Moisture 12.2 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Apple Apple pomace, dried Proximates Moisture 4.48 % Powder, fermented with Saccharomyces Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Aubergine Aubergine plant Proximates Moisture 83.64 % ECN Phyllis 2
Grape Grape waste Proximates Moisture 11.45 % Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Tomatoes Tomato pomace Proximates Moisture 746.48 g/kg Pulper stage of tomato processing for paste Chemical characterization of tomato pomace
Cotton Cotton stalk Proximates Moisture 4.65 % DM 250 fully ripe cotton stalk samples collected in China Agrocycle D1.5 Report on the main agricultural value chains in China and corresponding regulations
Grape Grape pomace Proximates Moisture 59.5 % Untreated A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
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