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Food name Side stream Component group Component Value Unit Description Reference
Orange Orange peel Proximates Glucose 10 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Orange NOSHAN
Carrot Carrot Proximates Glucose nd S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape pomace Proximates Glucose 12 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Grape Grape skins Proximates Glucose 0.33 Soluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Barley Barley Proximates Glucose 47 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Tomatoes Tomato pomace Proximates Glucose 13.60 g/kg Finisher stage of tomato processing for paste Chemical characterization of tomato pomace
Potato Potato fibres Proximates Glucose 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
Carrot Carrot Proximates Glucose 4 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Potato Residue from pressed potato fibres Proximates Glucose 112 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 9.16 Insoluble 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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