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Food name Side stream Component group Component Value Unit Description Reference
Potato Potato pulp Proximates Rhamnose 7 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Cabbage Cabbage Proximates Rhamnose 41 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Sugar beet Sugar beet molasses Proximates Rhamnose 4 I-NCP (g/kg dm) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Sugar beet Sugar beet molasses Proximates Rhamnose 7 S-NCP (g/kg DM) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Sugar beet Sugar beet Proximates Rhamnose 1 I-NCP (g/kg dm) NOSHAN
Rye Seed residue Proximates Rhamnose 1 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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 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
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