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Food name Side stream Component group Component Value Unit Description Reference
Potato Supernatant from pressed potato fibre Proximates Mannose <1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Tomatoes Tomato skin Proximates Mannose 0 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Apple Apple pomace Proximates Mannose 11.69 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Grape Grape pomace Proximates Mannose 3.2 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
Cabbage Cabbage Proximates Mannose 0 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Olive Olive pomace Proximates Mannose 11 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Sugar beet Sugar beet molasses Proximates Mannose 6 I-NCP (g/kg dm) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Sugar beet Sugar beet molasses Proximates Mannose 3 S-NCP (g/kg DM) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Mannose 0.36 Insoluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Rye Seed residue Proximates Mannose 5 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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