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Food name Side stream Component group Component Value Unit Description Reference
Pears Pear Proximates Mannose 6 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Grape Grape skins Proximates Mannose 0.05 Soluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Cucumber Cucumber Proximates Mannose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Tomatoes Tomato skin Proximates Mannose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Grape Grape skins Proximates Mannose 1.54 Insoluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Pears Pear pomace Proximates Mannose 41 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Comparative study of alkaline extraction process of hemicelluloses from pear pomace
Wheat Wheat bran extract Proximates Mannose 0.4 % 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 Mannose 16 g/kg DM Wheat, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Potato Supernatant from pressed potato fibre Proximates Mannose <1 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 Mannose 2.11 g/100g DM Deseeded, without stalk. Area of production: Beaujolais. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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