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Food name Side stream Component group Component Value Unit Description Reference
Pea Pea hull Proximates Arabinose 45 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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
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
Grape Grape skins Proximates Arabinose 0.11 Soluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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
129 130 131 132 133 134 135 136 137 138