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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape skins Proximates Xylose 0.91 Insoluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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
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
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 pomace Proximates Xylose 3.38 g/100g DM Deseeded, without stalk. Area of production: Languedoc. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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
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