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Food name Side stream Component group Component Value Unit Description Reference
Pea Pea hull Proximates Xylose 80 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Rape Rapeseed press cake Proximates Xylose 18.8 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Sugar beet Sugar beet pulp Proximates Xylose 14 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Pears Pear Proximates Xylose 37 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Sugar beet Sugar beet pulp Proximates Xylose 10 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Xylose 0.02 Soluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Proximates Xylose 0.02 Soluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape stalks Proximates Xylose 20.4 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Potato Buffer insoluble solids Proximates Xylose 112 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 pomace Proximates Xylose 2.35 g/100g DM Deseeded, without stalk. Area of production: Beaujolais. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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