Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Cabbage | Cabbage | Proximates | Ribose | 0 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | Sour | NOSHAN |
| Sugar beet | Sugar beet, dried | Proximates | Ribose | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | Flakes | NOSHAN | |
| Sugar beet | Sugar beet, dried | Proximates | Ribose | 0 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | Flakes | NOSHAN |
| Orange | Orange peel | Proximates | Ribose | 0 | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | Orange | NOSHAN |
| Apple | Apple cake | Proximates | Ribose | 0 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | NOSHAN | |
| Apple | Apple cake | Proximates | Ribose | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | NOSHAN | ||
| Olive | Olive pomace | Proximates | Ribose | 0 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | NOSHAN | |
| Olive | Olive pomace | Proximates | Ribose | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | NOSHAN | ||
| Tomatoes | Tomato skin | Proximates | Ribose | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | NOSHAN | ||
| Apple | Pectin | Proximates | Rhamnose | 0.49 | % w/w d.b | Extracted, apple | Pectin from apple pomace: extraction, characterization and utilization |