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Food name Side stream Component group Component Value Unit Description Reference
Brewer's yeast/grains, unspecified Brewer's grains Proximates Rhamnose 1 NCP (g/kg DM) Spent Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Wheat Wheat Proximates Rhamnose 0.1 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Tomatoes Tomato skin Proximates Rhamnose 10 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Grape Grape pomace Proximates Rhamnose 0.29 g/100g DM Deseeded, without stalk. Area of production: Beaujolais. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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
Grape Grape pomace Proximates Rhamnose 0.42 g/100g DM Deseeded, without stalk. Area of production: Val de Loire. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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 Buffer insoluble solids Proximates Rhamnose 1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Wine by-products, unspecified Holocellulose Proximates Rhamnose 0.4 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Apple Apple pomace Proximates Rhamnose 34.96 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
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