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Food name Side stream Component group Component Value Unit Description Reference
Onion Onion hulls Proximates Galactose 107 GC/MS NOSHAN
Sugar beet Sugar beet, dried Proximates Galactose 44 GC/MS Flakes NOSHAN
Grape Grape skins Proximates Galactose 0.18 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 Galactose 29 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Galactose 0.54 Insoluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Proximates Galactose 0.12 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 Galactose 55 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Potato Supernatant from pressed potato fibre Proximates Galactose 103 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
Apple Apple juice Proximates Galactose Tr g/100g Clear, ambient and chilled, from concentrate Department of Health UK, Nutrient analysis of fruit and vegetables, 2013
Potato Hot buffer soluble solids Proximates Galactose 63 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
829 830 831 832 833 834 835 836 837 838