Food
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Food name Side stream Component group Component Value Unit Description Reference
Potato Residue from pressed potato fibres Proximates Mannose 37 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
Tomatoes Tomato skin Proximates Mannose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Grape Grape skins Proximates Mannose 0.05 Soluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sugar beet Sugar beet Proximates Mannose 2 S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Mannose 0.22 Soluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sugar beet Sugar beet Proximates Mannose 2 I-NCP (g/kg dm) NOSHAN
Pears Pear pomace Proximates Mannose 41 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Comparative study of alkaline extraction process of hemicelluloses from pear pomace
Grape Grape skins Proximates Mannose 1.48 Insoluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Apple Apple Proximates Mannose 9 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Brewer's yeast/grains, unspecified Brewer's grains Proximates Mannose 5 NCP (g/kg DM) Spent Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries