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Food name Side stream Component group Component Value Unit Description Reference
Apple Pectin Proximates Xylose 2.12 % w/w d.b Extracted, apple Pectin from apple pomace: extraction, characterization and utilization
Orange Orange pulp, dried Proximates Xylose 21.4 g/kg DM Citrus by-products as ruminant feeds: A review
Wheat Wheat bran extract Proximates Xylose 11.5 % DM High protein Comparison of two wheat bran extracts in the sheet extrusion process
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
Grape Grape pomace Proximates Xylose 4.59 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
Potato Residue from pressed potato fibres Proximates Xylose 102 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Rape Rapeseed press cake Proximates Xylose 27.27 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Potato Residue from pressed potato fibres Proximates Xylose 5 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Apple Apple Proximates Xylose 47 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Orange Orange peel Proximates Xylose 5 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Orange NOSHAN
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