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Food name Side stream Component group Component Value Unit Description Reference
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
Olive Olive mill wastewater Proximates Xylose 0.67 kg/m3 Izmir-Bornova region; process: traditional Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Onion Onion hulls Proximates Xylose 0 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Tomatoes Tomato skin Proximates Xylose 23 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Barley Barley Proximates Xylose 56 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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