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Food name Side stream Component group Component Value Unit Description Reference
Sugar by-products, unspecified Bagasse Proximates Glucose 5.1 g/L Liquid fraction filtrate. Experimental conditions: 185°C; O2 pressure MPa: 0.6; end pressure MPa: 1.9 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Pea Pea hull Proximates Glucose 18 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Onion Onion hulls Proximates Glucose 13 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Cabbage Cabbage Proximates Glucose 38 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
Tomatoes Tomato skin Proximates Glucose 6 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Pears Pear Proximates Glucose 8 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Sugar beet Sugar beet pulp Proximates Glucose nd S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Apple Apple cake Proximates Glucose 15.8 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
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
851 852 853 854 855 856 857 858 859 860