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Food name Side stream Component group Component Value Unit Description Reference
Potato Residue from pressed potato fibres Proximates Arabinose 36 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
Apple Apple pomace Proximates Arabinose 73 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Grape Grape pomace Proximates Arabinose 1.28 g/100g DM Deseeded, without stalk. Area of production: Provence. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Cabbage Cabbage Proximates Arabinose 54 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Potato Supernatant from pressed potato fibre Proximates Arabinose 12 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Distillers grain Distillers grain Proximates Arabinose 49 g/kg DM Mixed, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Olive Olive mill wastewater Proximates Arabinose 0.08 kg/m3 Balikesir-Burhaniye region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Grape Grape pomace Proximates Arabinose 1.52 g/100g DM Deseeded, without stalk. Area of production: Bourgogne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Apple Apple Proximates Arabinose 88 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Orange Orange peel Proximates Arabinose 266 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Orange NOSHAN
87 88 89 90 91 92 93 94 95 96