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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive pomace Proximates Xylose 26 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Rape Rapeseed press cake Proximates Xylose 18.8 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Cabbage Cabbage Proximates Xylose 20 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Tomatoes Tomato skin Proximates Xylose 23 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Apple Apple Proximates Xylose 20 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Pears Pear Proximates Xylose 37 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Palm Palm empty fruit bunches Proximates Xylose 21.5 % w/w 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
Palm Palm empty fruit bunches Proximates Xylose 3.7 % w/w Oil palm empty fruit bunches fibres after hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Sugar beet Sugar beet molasses Proximates Xylose nd S-NCP (g/kg DM) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Sugar beet Sugar beet pulp Proximates Xylose 1 S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
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