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Food name Side stream Component group Component Value Unit Description Reference
Apple Apple Proximates Arabinose 88 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Orange Orange peel Proximates Arabinose 266 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Orange NOSHAN
Olive Olive mill wastewater Proximates Arabinose 0.08 kg/m3 Balikesir-Burhaniye region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Cucumber Cucumber Proximates Arabinose 35 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Rape Rapeseed press cake Proximates Arabinose 70.31 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Wheat Wheat Proximates Arabinose 29 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Arabinose 0.75 Insoluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Brewer's yeast/grains, unspecified Brewer's grains Proximates Arabinose 86 NCP (g/kg DM) Spent Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Potato Supernatant from pressed potato fibre Proximates Arabinose 84 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
Sugar beet Sugar beet molasses Proximates Arabinose 59 I-NCP (g/kg dm) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
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