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Food name Side stream Component group Component Value Unit Description Reference
Apple Apple cake Proximates Mannose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Potato Hot buffer soluble solids Proximates Mannose <1 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Carrot Carrot Proximates Mannose 5 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Potato Supernatant from pressed potato fibre Proximates Mannose 84 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
Sugar beet Sugar beet, dried Proximates Mannose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Flakes NOSHAN
Sugar beet Sugar beet pulp Proximates Mannose 11 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape pomace Proximates Mannose 2.11 g/100g DM Deseeded, without stalk. Area of production: Beaujolais. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Cabbage Cabbage Proximates Mannose 0 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Onion Onion hulls Proximates Mannose 0 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Wheat Wheat bran extract Proximates Mannose 0.4 % DM High starch. Origin of glucose is mainly starch Comparison of two wheat bran extracts in the sheet extrusion process
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