Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Tomatoes | Tomato skin | Proximates | Ribose | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | NOSHAN | ||
| Onion | Onion hulls | Proximates | Ribose | 0 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Ribose | 0 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | NOSHAN | |
| Apple | Apple pomace | Proximates | Ribose | 0 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | NOSHAN | |
| Rape | Rapeseed press cake | Proximates | Ribose | 4.68 | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | NOSHAN | |
| Cabbage | Cabbage | Proximates | Ribose | 0 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | NOSHAN | |
| Cabbage | Cabbage | Proximates | Ribose | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | NOSHAN | ||
| Onion | Onion hulls | Proximates | Ribose | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | NOSHAN | ||
| Apple | Apple | Proximates | Ribose | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | Whole | NOSHAN | |
| Potato | Supernatant from pressed potato fibre | Proximates | Rhamnose | 48 | Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) | Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre |