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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pomace Proximates Mannose 3.2 g/100g DM Deseeded, without stalk. Area of production: Bourgogne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Mannose 1.87 g/100g DM Deseeded, without stalk. Area of production: Champagne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Mannose 2.8 g/100g DM Deseeded, without stalk. Area of production: Languedoc. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Mannose 1.97 g/100g DM Deseeded, without stalk. Area of production: Val de Loire. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Mannose 2.78 g/100g DM Deseeded, without stalk. Area of production: Provence. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Potato Potato fibres Proximates Mannose 2 mol% Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Hot buffer soluble solids Proximates Mannose <1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Buffer insoluble solids Proximates Mannose 2 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Supernatant from pressed potato fibre Proximates Mannose <1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Mannose 3 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
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