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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato pomace Proximates Glucose 13.60 g/kg Finisher stage of tomato processing for paste Chemical characterization of tomato pomace
Olive Olive mill wastewater Proximates Glucose 0.88 kg/m3 Balikesir-Edremit region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Carrot Carrot Proximates Glucose 124 g/kg DM Chemical and phsicochemical characterisation of various horse feed ingredients
Apple Apple Proximates Glucose 10 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Tomatoes Tomato pomace Proximates Glucose 15.83 g/kg Before turbostage stage of tomato processing for paste Chemical characterization of tomato pomace
Palm Palm empty fruit bunches Proximates Glucose 33.3 % w/w d.b Oil palm empty fruit bunches before hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Apple Apple pomace Proximates Glucose 55.42 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Distillers grain Distillers grain Proximates Glucose 28 g/kg DM Mixed, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Tomatoes Tomato pomace Proximates Glucose 12.54 g/kg After turbostage stage of tomato processing for paste Chemical characterization of tomato pomace
Grape Grape skins Proximates Glucose 8.43 Insoluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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