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Food name Side stream Component group Component Value Unit Description Reference
Sugar beet Sugar beet pulp Proximates Arabinose 85 S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape pomace Proximates Arabinose 0.38 g/100g DM Deseeded, without stalk. Area of production: Languedoc. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Apple Apple pomace Proximates Arabinose 73 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Wheat Wheat bran extract Proximates Arabinose 5.7 % DM High protein Comparison of two wheat bran extracts in the sheet extrusion process
Grape Grape skins Proximates Arabinose 0.07 Soluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Hot buffer soluble solids Proximates Arabinose 7 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Tomatoes Tomato skin Proximates Arabinose 29 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Cabbage Cabbage Proximates Arabinose 195 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Olive Olive mill wastewater Proximates Arabinose 0.13 kg/m3 Izmir-Bornova region; process: traditional Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Onion Onion hulls Proximates Arabinose 13 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
129 130 131 132 133 134 135 136 137 138