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Food name Side stream Component group Component Value Unit Description Reference
Cucumber Cucumber Proximates Arabinose 35 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Wheat Wheat Proximates Arabinose 29 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Arabinose 0.75 Insoluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Brewer's yeast/grains, unspecified Brewer's grains Proximates Arabinose 86 NCP (g/kg DM) Spent Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Potato Supernatant from pressed potato fibre Proximates Arabinose 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 molasses Proximates Arabinose 59 I-NCP (g/kg dm) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Potato Hot buffer soluble solids Proximates Arabinose 37 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape skins Proximates Arabinose 0.07 Soluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Supernatant from pressed potato fibre Proximates Arabinose 12 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape pomace Proximates Arabinose 12 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
127 128 129 130 131 132 133 134 135 136