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Food name Side stream Component group Component Value Unit Description Reference
Potato Residue from pressed potato fibres Proximates Xylose 5 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Xylose 3 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Xylose 102 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Xylose 34 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
Potato Residue from pressed potato fibres Proximates Uronic acid 11 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Uronic acid 23 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Uronic acid 43 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Uronic acid 53 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
Potato Residue from pressed potato fibres Proximates Starch 28 g/100g Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Starch 33 g/100g Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
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