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Food name Side stream Component group Component Value Unit Description Reference
Wheat Wheat bran extract Proximates Xylose 11 % DM High starch. Origin of glucose is mainly starch Comparison of two wheat bran extracts in the sheet extrusion process
Distillers grain Distillers grain Proximates Xylose 78 g/kg DM Mixed, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Wine by-products, unspecified Holocellulose Proximates Xylose 22.3 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Potato Supernatant from pressed potato fibre Proximates Xylose 8 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 Xylose 2.23 g/100g DM Deseeded, without stalk. Area of production: Bourgogne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Potato Supernatant from pressed potato fibre Proximates Xylose 1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Tomatoes Tomato skin Proximates Xylose 13 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Apple Apple pomace Proximates Xylose 9.07 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Hop Hops Proximates Xylose 11 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Cabbage Cabbage Proximates Xylose 12 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
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