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Food name Side stream Component group Component Value Unit Description Reference
Potato Potato pulp Proximates Mannose 8 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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
Orange Orange peel Proximates Mannose 1 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Orange NOSHAN
Grape Grape skins Proximates Mannose 0.22 Soluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Cabbage Cabbage Proximates Mannose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Grape Grape skins Proximates Mannose 0.05 Soluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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