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Food name Side stream Component group Component Value Unit Description Reference
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
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
Potato Potato pulp Proximates Arabinose 39 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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
Rye Seed residue Proximates Arabinose 34 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Potato Supernatant from pressed potato fibre Proximates Arabinose 52 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
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
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