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Food name Side stream Component group Component Value Unit Description Reference
Hop Hops Proximates Arabinan 0.7 wt%, dry basis ECN Phyllis 2
Coconut Coconut pith Proximates Arabinan 3.3 wt%, dry basis ECN Phyllis 2
Nuts, unspecified Nut shells Proximates Arabinan 0 wt%, dry basis Almond. Charcoal yield 36.7% at 1 MPa, fixed-C yield 28.9% ECN Phyllis 2
Sugar by-products, unspecified Bagasse Proximates Arabinan 1.1 wt%, dry basis Solid fraction filter cake. Experimental conditions: 155°C; O2 pressure MPa: 0.6; end pressure MPa: 1.0 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Coconut Coconut fibre Proximates Arabinan 0.5 wt%, dry basis ECN Phyllis 2
Sugar by-products, unspecified Bagasse Proximates Arabinan 0.4 wt%, dry basis Solid fraction filter cake. Experimental conditions: 185°C; O2 pressure MPa: 0.6; end pressure MPa: 1.9 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Nuts, unspecified Nut shells Proximates Arabinan 0 wt%, dry basis Kukui. Charcoal yield 58.6% at 1 MPa, fixed-C yield 41.4% ECN Phyllis 2
Sugar beet Sugar beet pulp Proximates Arabinose 201 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Arabinose 0.16 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 Arabinose 92 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
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