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Food name Side stream Component group Component Value Unit Description Reference
Coconut Coconut pith Proximates Xylan 1.8 % DM ECN Phyllis 2
Wheat Wheat bran Proximates Xylan 15.9 % DM ECN Phyllis 2
Sugar by-products, unspecified Bagasse Proximates Xylan 6.3 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
Milk Milk Proximates Whey proteins 17.35 % of protein Holstein Friesian cows, Spain Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology
Milk Milk Proximates Whey proteins 17.30 % of protein Granadina goats, Spain Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology
Potato Potato fibres Waste compounds Water-holding capacity 3.9 mL/g Pressed, hydrolyzed by enzyme. After incubation with H2O Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Waste compounds Water-holding capacity 6.6 mL/g pH 3.6 Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Green waste Biochar from greenhouse waste Waste compounds Water-holding capacity 285 % Pepper residues under gasification. Combustion temperature: 670°C, gasification biochar from greenhouse residues of pepper ECN Phyllis 2
Potato Hot buffer soluble solids Waste compounds Water-holding capacity 1.8 mL/g Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Arabinan Waste compounds Water-holding capacity 3.2 mL/g Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
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