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Food name Side stream Component group Component Value Unit Description Reference
Potato Hot buffer soluble solids Proximates Rhamnose 52 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Buffer insoluble solids Proximates Rhamnose 31 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
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
Potato Residue from pressed potato fibres Proximates Rhamnose 47 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Supernatant from pressed potato fibre Proximates Rhamnose 74 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
Potato Residue from pressed potato fibres Proximates Rhamnose 29 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 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 stalks Proximates Rhamnose 1.7 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Wine by-products, unspecified Holocellulose Proximates Rhamnose 0.4 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Apple Pectin Proximates Rhamnose 0.49 % w/w d.b Extracted, apple Pectin from apple pomace: extraction, characterization and utilization
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