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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape skins Proximates Uronic acid 0.73 Soluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Residue from pressed potato fibres Proximates Uronic acid 53 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
Apple Pectin Proximates Uronic acid 64.67 % w/w d.b. Extracted, apple Pectin from apple pomace: extraction, characterization and utilization
Apple Apple cake Proximates Uronic acid 735.82 mg/g dry pectins NOSHAN
Grape Grape skins Proximates Uronic acid 3.64 Insoluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape pomace Proximates Uronic acid 658.28 mg/g dry pectins NOSHAN
Fruit and vegetables, unspecified Pectin residue Proximates Uronic acid 108 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Cabbage Cabbage Proximates Uronic acid 716.46 mg/g dry pectins Sour NOSHAN
Barley Barley Proximates Uronic acid 5 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Pears Pear Proximates Uronic acid 865.01 mg/g dry pectins Whole NOSHAN
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