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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pomace Proximates Glucose 3 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Potato Hot buffer soluble solids Proximates Glucose <1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape pomace Proximates Glucose 18.71 g/100g DM Deseeded, without stalk. Area of production: Champagne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Potato Supernatant from pressed potato fibre Proximates Glucose 28 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Sugar by-products, unspecified Bagasse Proximates Glucose 2 g/L Liquid fraction filtrate. Experimental conditions: 155°C; O2 pressure MPa: 0.6; end pressure MPa: 1.0 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Hop Hops Proximates Glucose 8 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Apple Apple cake Proximates Glucose 15.8 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Pea Pea hull Proximates Glucose 18 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Onion Onion hulls Proximates Glucose 13 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Cabbage Cabbage Proximates Glucose 38 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
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