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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape skins Proximates Arabinose 0.76 Insoluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Pea Pea hull Proximates Arabinose 45 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Sugar beet Sugar beet pulp Proximates Arabinose 201 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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
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
Grape Grape pomace Proximates Arabinose 0.68 g/100g DM Deseeded, without stalk. Area of production: Beaujolais. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Carrot Carrot Proximates Arabinose 4 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Palm Palm empty fruit bunches Proximates Arabinose 2 % w/w d.b 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
Apple Apple Proximates Arabinose 79 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
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