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Food name Side stream Component group Component Value Unit Description Reference
Sugar beet Sugar beet Proximates Arabinose 19 S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Olive Olive pomace Proximates Arabinose 220 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Cabbage Cabbage Proximates Arabinose 145 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
Sugar beet Sugar beet, dried Proximates Arabinose 266 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Flakes NOSHAN
Pears Pear Proximates Arabinose 64 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Palm Palm empty fruit bunches Proximates Arabinose 2 % w/w 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
Sugar beet Sugar beet Proximates Arabinose 10 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Arabinose 0.76 Insoluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Brewer's yeast/grains, unspecified Brewer's grains Proximates Arabinose 86 NCP (g/kg DM) Spent Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Arabinose 0.11 Soluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
95 96 97 98 99 100 101 102 103 104