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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pomace Proximates Xylose 9 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Fruit and vegetables, unspecified Pectin residue Proximates Xylose 57 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Tomatoes Tomato skin Proximates Xylose 23 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Barley Barley Proximates Xylose 56 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Palm Palm empty fruit bunches Proximates Xylose 3.7 % w/w Oil palm empty fruit bunches fibres after hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Potato Potato fibres Proximates Xylose 100 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape skins Proximates Xylose 2.13 Insoluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Proximates Xylose 0.03 Soluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Onion Onion hulls Proximates Xylose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Olive Olive mill wastewater Proximates Xylose 0.51 kg/m3 Balikesir-Burhaniye region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
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