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Food name Side stream Component group Component Value Unit Description Reference
Sugar by-products, unspecified Bagasse Proximates Sugar, total 20.4 g/100g Solid fraction filter cake. Experimental conditions: 185°C; O2 pressure MPa: 0.6; end pressure MPa: 1.9 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Apple Apple pomace, dried Proximates Sugar, total 10.6 g/100g Powder, fermented with Saccharomyces Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Citrus, unspecified Citrus molasses Proximates Sugar, total 60-65 g/100g Utilization of fruit and vegetable wastes, FAO
Tomatoes Tomato pomace Proximates Sugar, total 57.16 g/kg Before turbopress stage of tomato processing for paste. Expressed g glucose Chemical characterization of tomato pomace
Sugar by-products, unspecified Bagasse Proximates Sugar, total 19.6 g/100g Solid fraction filter cake. Experimental conditions: 155°C; O2 pressure MPa: 0.6; end pressure MPa: 1.0 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Grape Grape skins Proximates Sugar, soluble 55.77 % DM White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Proximates Sugar, soluble 1.38 % DM White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sunflower Sunflower oil cake Proximates Sugar, soluble 2 % DM Assessment of process control parameters in the biochemical methane potential of sunflower oil cake
Grape Grape skins Proximates Sugar, soluble 77.53 % DM White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Pineapple Pineapple waste Proximates Sugar, soluble 40-75 % DM Raw Utilization of fruit and vegetable wastes, FAO
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