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Food name Side stream Component group Component Value Unit Description Reference
Sugar beet Sugar beet Proximates Arabinose 10 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Arabinose 0.76 Insoluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Brewer's yeast/grains, unspecified Brewer's grains Proximates Arabinose 86 NCP (g/kg DM) Spent Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Arabinose 0.11 Soluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Wheat Wheat Proximates Arabinose 29 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Olive Olive tree pruning Proximates Arabinose 2.4 % Biorefining of olive tree (Olea europea) pruning
Olive Isolated lignin from olive tree pruning Proximates Arabinose 0.09 % By organosolv pretreatment Biorefining of olive tree (Olea europea) pruning
Potato Hot buffer soluble solids Proximates Arabinose 37 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Supernatant from pressed potato fibre Proximates Arabinose 84 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
Palm Palm empty fruit bunches Proximates Arabinose 2 % w/w d.b Oil palm empty fruit bunches before hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
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