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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato skin Proximates Galactose 103 GC/MS NOSHAN
Apple Apple pomace Proximates Galactose 16.91 GC/MS NOSHAN
Sugar beet Sugar beet pulp Proximates Galactose 25 S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Cabbage Cabbage Proximates Galactose 158 GC/MS NOSHAN
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
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
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
845 846 847 848 849 850 851 852 853 854