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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato pomace Proximates Glucose 12.54 g/kg After turbostage stage of tomato processing for paste Chemical characterization of tomato pomace
Potato Buffer insoluble solids Proximates Glucose 119 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 3.16 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 Residue from pressed potato fibres Proximates Glucose 57 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 skins Proximates Glucose 0.2 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 Glucose 14 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Glucose 0.43 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 Glucose 8 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Sugar beet Sugar beet, dried Proximates Glucose 11.1 g/kg Flakes NOSHAN
Apple Pectin Proximates Glucose 5.48 % w/w d.b Extracted, apple Pectin from apple pomace: extraction, characterization and utilization
849 850 851 852 853 854 855 856 857 858