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Food name Side stream Component group Component Value Unit Description Reference
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
Olive Olive tree pruning Proximates Arabinose 2.4 % Biorefining of olive tree (Olea europea) pruning
Distillers grain Distillers grain Proximates Arabinose 49 g/kg DM Mixed, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Palm Palm empty fruit bunches Proximates Arabinose 0 % w/w Oil palm empty fruit bunches fibres after hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Cabbage Cabbage Proximates Arabinose 145 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
Grape Grape pomace Proximates Arabinose 1.52 g/100g DM Deseeded, without stalk. Area of production: Bourgogne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Palm Palm empty fruit bunches Proximates Arabinose 0 % w/w d.b Oil palm empty fruit bunches fibres after hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Pears Pear Proximates Arabinose 64 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Carrot Carrot Proximates Arabinose 17 S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape pomace Proximates Arabinose 1.28 g/100g DM Deseeded, without stalk. Area of production: Provence. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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