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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive pomace Proximates Glucose 28 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Rape Rapeseed press cake Proximates Glucose 11.13 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Sugar beet Sugar beet, dried Proximates Glucose 5 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Flakes NOSHAN
Apple Apple Proximates Glucose 16 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Sugar beet Sugar beet molasses Proximates Glucose 6 S-NCP (g/kg DM) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Hop Hops Proximates Glucose 6 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Rye Seed residue Proximates Glucose 28 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Glucose 8.43 Insoluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Potato pulp Proximates Glucose 17 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Glucose 0.38 Soluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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