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Food name Side stream Component group Component Value Unit Description Reference
Orange Orange peel Proximates Glucose 11 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Orange NOSHAN
Sugar by-products, unspecified Bagasse Proximates Glucose 2.5 g/L Liquid fraction filtrate. Experimental conditions: 185°C; end pressure MPa: 1.1 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Rye Seed residue Proximates Glucose 28 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Olive Olive pomace Proximates Glucose 28 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Rape Rapeseed press cake Proximates Glucose 11.13 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Sugar beet Sugar beet, dried Proximates Glucose 5 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Flakes NOSHAN
Apple Apple Proximates Glucose 16 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Sugar beet Sugar beet molasses Proximates Glucose 6 S-NCP (g/kg DM) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Hop Hops Proximates Glucose 6 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Potato Supernatant from pressed potato fibre Proximates Glucose 60 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
848 849 850 851 852 853 854 855 856 857