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Food name Side stream Component group Component Value Unit Description Reference
Distillers grain Distillers grain Proximates Xylose 86 g/kg DM Wheat, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Grape Grape stalks Proximates Xylose 20.4 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Grape Grape pomace Proximates Xylose 2.35 g/100g DM Deseeded, without stalk. Area of production: Beaujolais. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Xylose 1.49 g/100g DM Deseeded, without stalk. Area of production: Val de Loire. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Palm Palm empty fruit bunches Proximates Xylose 3.7 % w/w d.b Oil palm empty fruit bunches fibres after hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Brewer's yeast/grains, unspecified Brewer's grains Proximates Xylose 167 NCP (g/kg DM) Spent Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Wheat Wheat Proximates Xylose 46 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Xylose 0.45 Insoluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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 Supernatant from pressed potato fibre Proximates Xylose 1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
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