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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato skin Proximates Glucose 6 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Pears Pear Proximates Glucose 8 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Sugar beet Sugar beet pulp Proximates Glucose nd S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Potato Buffer insoluble solids Proximates Glucose 119 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 Glucose 3.16 Insoluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Residue from pressed potato fibres Proximates Glucose 57 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape skins Proximates Glucose 0.2 Soluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sugar beet Sugar beet pulp Proximates Glucose 14 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Glucose 0.43 Soluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sugar beet Sugar beet pulp Proximates Glucose 8 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
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