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Food name Side stream Component group Component Value Unit Description Reference
Potato Residue from pressed potato fibres Proximates Arabinose 6 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Olive Olive pomace Proximates Arabinose 159 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Olive Olive tree pruning Proximates Arabinose 0.09 % Solid fraction from organosolv pretreatment Biorefining of olive tree (Olea europea) pruning
Grape Grape pomace Proximates Arabinose 1.49 g/100g DM Deseeded, without stalk. Area of production: Alsace. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Apple Apple cake Proximates Arabinose 84.7 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Olive Olive mill wastewater Proximates Arabinose 0.04 kg/m3 Izmir-Bornova region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Olive Olive pomace Proximates Arabinose 220 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Pears Pear pomace Proximates Arabinose 56.8 Relative mass percentage of neutral sugar (g/kg total sugar) Comparative study of alkaline extraction process of hemicelluloses from pear pomace
Sugar beet Sugar beet, dried Proximates Arabinose 266 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Flakes NOSHAN
Grape Grape skins Proximates Arabinose 0.34 Insoluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
128 129 130 131 132 133 134 135 136 137