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Food name Side stream Component group Component Value Unit Description Reference
Potato Supernatant from pressed potato fibre Proximates Rhamnose 2 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Pears Pear Proximates Rhamnose 17 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Hop Hops Proximates Rhamnose 13 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
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
Apple Apple Proximates Rhamnose 15 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Sugar beet Sugar beet Proximates Rhamnose 1 S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
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
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