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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive mill wastewater Proximates Arabinose 0.13 kg/m3 Izmir-Bornova region; process: traditional Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Apple Apple pomace Proximates Arabinose 67.2 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
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
Cabbage Cabbage Proximates Arabinose 195 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Olive Olive pomace Proximates Arabinose 159 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Onion Onion hulls Proximates Arabinose 13 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Sugar beet Sugar beet, dried Proximates Arabinose 298 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Flakes NOSHAN
Tomatoes Tomato skin Proximates Arabinose 29 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
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
89 90 91 92 93 94 95 96 97 98