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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pomace Proximates Xylose 4.59 g/100g DM Deseeded, without stalk. Area of production: Alsace. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Potato Residue from pressed potato fibres Proximates Xylose 102 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape pomace Proximates Xylose 6.96 g/100g DM Deseeded, without stalk. Area of production: Champagne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Apple Pectin Proximates Xylose 2.12 % w/w d.b Extracted, apple Pectin from apple pomace: extraction, characterization and utilization
Apple Apple Proximates Xylose 47 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Orange Orange peel Proximates Xylose 5 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Orange NOSHAN
Apple Apple cake Proximates Xylose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Cucumber Cucumber Proximates Xylose 13 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
Potato Potato fibres Proximates Xylose 3 mol% Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Rape Rapeseed press cake Proximates Xylose 27.27 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
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