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Food name Side stream Component group Component Value Unit Description Reference
Potato Residue from pressed potato fibres Proximates Arabinose 8 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape pomace Proximates Arabinose 0.68 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
Tomatoes Tomato skin Proximates Arabinose 29 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Apple Apple pomace Proximates Arabinose 67.2 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Palm Palm empty fruit bunches Proximates Arabinose 0 % w/w 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
Cabbage Cabbage Proximates Arabinose 195 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Olive Olive pomace Proximates Arabinose 159 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Onion Onion hulls Proximates Arabinose 13 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Sugar beet Sugar beet, dried Proximates Arabinose 298 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Flakes NOSHAN
Barley Barley Proximates Arabinose 28 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
95 96 97 98 99 100 101 102 103 104