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Food name Side stream Component group Component Value Unit Description Reference
Palm Palm empty fruit bunches Proximates Arabinose 2 % 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
Potato Potato fibres Proximates Arabinose 100 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Arabinose 59 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Buffer insoluble solids Proximates Arabinose 5 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Cucumber Cucumber Proximates Arabinose 19 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
Distillers grain Distillers grain Proximates Arabinose 57 g/kg DM Wheat, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Potato Residue from pressed potato fibres Proximates Arabinose 8 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Rape Rapeseed press cake Proximates Arabinose 77.87 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Carrot Carrot Proximates Arabinose 4 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape pomace Proximates Arabinose 0.68 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
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