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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato pomace Proximates Fat 21.74 g/kg After turbopress stage of tomato processing for paste Chemical characterization of tomato pomace
Beef Dissolved air flotation sludge Proximates Fat 1.9 % of total solids Biogas from cattle slaughterhouse waste: Energy recovery towards an energy self-sufficient industry in Ireland
Grape Grape skins Proximates Fat 2.64 % 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 Fat 4.74 % DM White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Wheat Wheat Proximates Fat 29.4 g/kg DM Silage Determining the optimal ratio of canola meal and high protein dried distillers grain protein in diets of high producing Holstein dairy cows
Nuts, unspecified Nut hulls Proximates Fat 24.3 g/kg DM Almond Determining the optimal ratio of canola meal and high protein dried distillers grain protein in diets of high producing Holstein dairy cows
Apple Apple juice Proximates Fat Tr g/100g Clear, ambient and chilled, from concentrate Department of Health UK, Nutrient analysis of fruit and vegetables, 2013
Milk Milk Proximates Fat 3.42 % Holstein Friesian cows, Spain Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology
Palm Palm empty fruit bunches Proximates Fat 22.2 % w/w DM 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
Poultry Offals Proximates Fat 15.78 g/100g Soft, guts. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
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