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Food name Side stream Component group Component Value Unit Description Reference
Sugar beet Sugar beet Proximates Xylose 2 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Sugar beet Sugar beet Proximates Xylose nd S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Cucumber Cucumber Proximates Xylose 26 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Brewer's yeast/grains, unspecified Brewer's grains Proximates Xylose 167 NCP (g/kg DM) Spent Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Cabbage Cabbage Proximates Xylose 20 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Orange Orange peel Proximates Xylose 5 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Orange NOSHAN
Grape Grape skins Proximates Xylose 1.94 Insoluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Proximates Xylose 0.02 Soluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Pears Pear pomace Proximates Xylose 437.1 g/kg total sugar Comparative study of alkaline extraction process of hemicelluloses from pear pomace
Grape Grape pomace Proximates Xylose 3.74 g/100g DM Deseeded, without stalk. Area of production: Provence. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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