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Food name Side stream Component group Component Value Unit Description Reference
Cabbage Cabbage Proximates Arabinose 195 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Grape Grape skins Proximates Arabinose 0.43 Insoluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Proximates Arabinose 0.58 Insoluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Fruit and vegetables, unspecified Pectin residue Proximates Arabinose 16 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Barley Barley Proximates Arabinose 28 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 92 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Potato Buffer insoluble solids Proximates Arabinose 40 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Arabinose 36 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 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
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