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Food name Side stream Component group Component Value Unit Description Reference
Palm Palm empty fruit bunches Proximates Arabinose 0 % w/w Oil palm empty fruit bunches fibres after hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Carrot Carrot Proximates Arabinose 4 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Carrot Carrot Proximates Arabinose 17 S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Arabinose 0.75 Insoluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Fruit and vegetables, unspecified Pectin residue Proximates Arabinose 16 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Arabinose 0.07 Soluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Barley Barley Proximates Arabinose 28 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Olive Olive tree pruning Proximates Arabinose 0.09 % Solid fraction from organosolv pretreatment Biorefining of olive tree (Olea europea) pruning
Grape Grape stalks Proximates Arabinose 5.5 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Potato Buffer insoluble solids Proximates Arabinose 40 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
88 89 90 91 92 93 94 95 96 97