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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
Pears Pear pomace Proximates Xylose 437.1 g/kg total sugar Comparative study of alkaline extraction process of hemicelluloses from pear pomace
Apple Pectin Proximates Xylose 2.12 % w/w d.b Extracted, apple Pectin from apple pomace: extraction, characterization and utilization
Palm Palm empty fruit bunches Proximates Xylose 21.5 % w/w d.b 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
Palm Palm empty fruit bunches Proximates Xylose 3.7 % w/w d.b 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
Wheat Wheat bran extract Proximates Xylose 11 % DM High starch. Origin of glucose is mainly starch Comparison of two wheat bran extracts in the sheet extrusion process
Wheat Wheat bran extract Proximates Xylose 11.5 % DM High protein Comparison of two wheat bran extracts in the sheet extrusion process
Olive Isolated lignin from olive tree pruning Proximates Xylose 1.1 % By organosolv pretreatment Biorefining of olive tree (Olea europea) pruning
Grape Grape stalks Proximates Xylose 20.4 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Wine by-products, unspecified Holocellulose Proximates Xylose 22.3 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
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