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Food name Side stream Component group Component Value Unit Description Reference
Apple Apple Proximates Galactose 24 GC/MS Whole NOSHAN
Pears Pear Proximates Galactose 30 GC/MS Whole NOSHAN
Carrot Carrot Proximates Galactose 7 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Galactose 1.02 Insoluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Fruit and vegetables, unspecified Pectin residue Proximates Galactose 44 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Galactose 0.07 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 Galactose 5 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Pears Pear pomace Proximates Galactose 124.4 g/kg total sugar Comparative study of alkaline extraction process of hemicelluloses from pear pomace
Wine by-products, unspecified Holocellulose Proximates Galactose 1 g/100g Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Potato Supernatant from pressed potato fibre Proximates Galactose 60 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
841 842 843 844 845 846 847 848 849 850