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Food name Side stream Component group Component Value Unit Description Reference
Rye Seed residue Proximates Xylose 135 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Olive Olive pomace Proximates Xylose 26 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Potato Potato pulp Proximates Xylose 14 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Apple Apple Proximates Xylose 20 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Sugar beet Sugar beet, dried Proximates Xylose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Flakes NOSHAN
Potato Hot buffer soluble solids Proximates Xylose 8 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 skins Proximates Xylose 2.09 Insoluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Proximates Xylose 0.04 Soluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Palm Palm empty fruit bunches Proximates Xylose 21.5 % w/w d.b Oil palm empty fruit bunches before hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Distillers grain Distillers grain Proximates Xylose 77 g/kg DM Corn, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
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