Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Pears | Pear | Proximates | Degree of acetylation (mol% of uronic acids) | 4.1 | NMR | Whole | NOSHAN |
| Pears | Pear | Proximates | Cysteine | 0.45 | mg/g dry matter | Whole | NOSHAN |
| Pears | Pear | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 194 | NMR | Whole | NOSHAN |
| Pears | Pear | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 3.6 | NMR | Whole | NOSHAN |
| Pears | Pear | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 724.37 | UV | Whole | NOSHAN |
| Pears | Pear | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 1.9 | NMR | Whole | NOSHAN |
| Pears | Pear | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 9.37 | NMR | Whole | NOSHAN |
| Pears | Pear | Inorganics | Copper | 6.43 | ppm d.b. | Whole | NOSHAN |
| Pears | Pear | Inorganics | Cobalt | <0.01 | ppm d.b. | Whole | NOSHAN |
| Pears | Pear | Undesirable components | Clostridium perfringens | <250 | cfu/25g | Whole | NOSHAN |