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Food name Side stream Component group Component Value Unit Description Reference
Potato Supernatant from pressed potato fibre Proximates Xylose 4 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Pears Pear Proximates Xylose 20 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Sugar beet Sugar beet pulp Proximates Xylose 1 S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Xylose 0.45 Insoluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Pea Pea hull Proximates Xylose 80 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Rape Rapeseed press cake Proximates Xylose 18.8 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Sugar beet Sugar beet pulp Proximates Xylose 14 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Pears Pear Proximates Xylose 37 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Sugar beet Sugar beet pulp Proximates Xylose 10 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Xylose 0.02 Soluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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