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Food name Side stream Component group Component Value Unit Description Reference
Potato Residue from pressed potato fibres Proximates Xylose 34 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Sugar beet Sugar beet, dried Proximates Xylose 0 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Flakes NOSHAN
Potato Residue from pressed potato fibres Proximates Xylose 3 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Apple Apple pomace Proximates Xylose 5.85 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Apple Apple cake Proximates Xylose 26.67 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Olive Olive mill wastewater Proximates Xylose 0.24 kg/m3 Izmir-Bornova region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Olive Olive pomace Proximates Xylose 18 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Potato Buffer insoluble solids Proximates Xylose 6 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Wheat Wheat Proximates Xylose 46 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Palm Palm empty fruit bunches Proximates Xylose 21.5 % 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
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