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Food name Side stream Component group Component Value Unit Description Reference
Carrot Carrot pulp Proximates Prolamin 7.9 % protein Daucus carota Utilization of fruit and vegetable wastes, FAO
Lemon Sweet lemon pulp Proximates Prolamin 14 % protein Citrus limetta Utilization of fruit and vegetable wastes, FAO
Lemon Sweet lemon pulp Proximates Prolamin 14 % protein Citrus limetta, without skin Utilization of fruit and vegetable wastes, FAO
Rape Rapeseed press cake Waste compounds Progoitrin 0.1 mmol/kg DM Soaked and dried Apparent digestibility of high-fat rapeseed press cake in growing pigs and effects on feed intake, growth and weight of thyroid and liver
Rape Rapeseed Waste compounds Progoitrin 6 mmol/kg DM Untreated Apparent digestibility of high-fat rapeseed press cake in growing pigs and effects on feed intake, growth and weight of thyroid and liver
Rape Rapeseed press cake Waste compounds Progoitrin 7.3 mmol/kg DM Untreated Apparent digestibility of high-fat rapeseed press cake in growing pigs and effects on feed intake, growth and weight of thyroid and liver
Grape Grape pomace, dried Pro(antho)cyanidins Procyanidins, total 43469 ppm dry extract Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace, dried Pro(antho)cyanidins Procyanidins, total 37597 ppm dry extract Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Pro(antho)cyanidins Procyanidins, total 15337 ppm dry extract Untreated A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape skins Pro(antho)cyanidins Proanthocyanidins, extractable 15 mg/g DM White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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