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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pomace Proximates Rhamnose 0.35 g/100g DM Deseeded, without stalk. Area of production: Languedoc. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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 Hot buffer soluble solids Proximates Rhamnose 2 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape stalks Proximates Rhamnose 1.7 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Grape Grape pomace Proximates Rhamnose 0.67 g/100g DM Deseeded, without stalk. Area of production: Aquitaine. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Potato Potato fibres Proximates Rhamnose 100 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Cabbage Cabbage Proximates Rhamnose 39 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Grape Grape pomace Proximates Rhamnose 7 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Onion Onion hulls Proximates Rhamnose 21 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Cabbage Cabbage Proximates Rhamnose 40 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
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