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Food name Side stream Component group Component Value Unit Description Reference
Chicory Chicory root Proximates Fructose 21.2 % Pulp, Chichorium intybus, Chinese cultivar 'Zhong-Hua No.1' Sequential extraction and physicochemical characterization of polysaccharides from chicory (Chichorium intybus) root pulp
Tomatoes Tomato pomace Proximates Fructose 14.24 g/kg Pulper stage of tomato processing for paste Chemical characterization of tomato pomace
Tomatoes Tomato pomace Proximates Fructose 16.65 g/kg Finisher stage of tomato processing for paste Chemical characterization of tomato pomace
Tomatoes Tomato pomace Proximates Fructose 18.23 g/kg Before turbostage stage of tomato processing for paste Chemical characterization of tomato pomace
Tomatoes Tomato pomace Proximates Fructose 14.83 g/kg After turbostage stage of tomato processing for paste Chemical characterization of tomato pomace
Mushrooms Mushrooms Proximates Fruti-body specific gene D 4 fragment NOSHAN
Potato Potato fibres Proximates Fucose 100 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Hot buffer soluble solids Proximates Fucose 45 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Buffer insoluble solids Proximates Fucose 64 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Supernatant from pressed potato fibre Proximates Fucose 12 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
816 817 818 819 820 821 822 823 824 825