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Food name Side stream Component group Component Value Unit Description Reference
Potato Potato fibres Proximates Rhamnose 2 mol% Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Pears Pear pomace Proximates Rhamnose 11.3 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Comparative study of alkaline extraction process of hemicelluloses from pear pomace
Grape Grape pomace Proximates Rhamnose 0.43 g/100g DM Deseeded, without stalk. Area of production: Alsace. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Rhamnose 0.34 g/100g DM Deseeded, without stalk. Area of production: Champagne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Cucumber Cucumber Proximates Rhamnose 7 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
Olive Olive pomace Proximates Rhamnose 47 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Rape Rapeseed press cake Proximates Rhamnose 9.87 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Potato Residue from pressed potato fibres Proximates Rhamnose 1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Apple Apple Proximates Rhamnose 15 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Orange Orange peel Proximates Rhamnose 14 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Orange NOSHAN
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