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Food name Side stream Component group Component Value Unit Description Reference
Onion Onion hulls Proximates Arabinose 14 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Rape Rapeseed press cake Proximates Arabinose 70.31 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Tomatoes Tomato skin Proximates Arabinose 19 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
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
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
92 93 94 95 96 97 98 99 100 101