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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape stalks Proximates Galactose 4.9 g/100g Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Potato Buffer insoluble solids Proximates Galactose 14 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Galactose 9 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 pomace Proximates Galactose 1.89 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
Cucumber Cucumber Proximates Galactose 40 GC/MS Sour NOSHAN
Potato Potato fibres Proximates Galactose 30 mol% Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Distillers grain Distillers grain Proximates Galactose 11 g/kg DM Wheat, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Potato Residue from pressed potato fibres Proximates Galactose 16 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape pomace Proximates Galactose 2.04 g/100g DM Deseeded, without stalk. Area of production: Alsace. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Orange Orange peel Proximates Galactose 35 GC/MS Orange NOSHAN
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