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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive tree pruning Proximates Arabinose 0 % Solid fraction after bioethanol production Biorefining of olive tree (Olea europea) pruning
Grape Grape skins Proximates Arabinose 0.43 Insoluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Rye Seed residue Proximates Arabinose 34 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Arabinose 0.58 Insoluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Potato pulp Proximates Arabinose 39 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Arabinose 0.13 Soluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sugar beet Sugar beet molasses Proximates Arabinose 59 I-NCP (g/kg dm) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Orange Orange pulp, dried Proximates Arabinose 68 g/kg DM Citrus by-products as ruminant feeds: A review
Potato Supernatant from pressed potato fibre Proximates Arabinose 52 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Pears Pear pomace Proximates Arabinose 56.8 Relative mass percentage of neutral sugar (g/kg total sugar) Comparative study of alkaline extraction process of hemicelluloses from pear pomace
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