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Food name Side stream Component group Component Value Unit Description Reference
Cabbage Cabbage Proximates Glucose 21 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Pineapple Pineapple waste Proximates Glucose 8-15 % DM Raw Utilization of fruit and vegetable wastes, FAO
Grape Grape pomace Proximates Glucose 9.85 g/100g DM Deseeded, without stalk. Area of production: Val de Loire. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Rye Seed residue Proximates Glucose 28 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Tomatoes Tomato pomace Proximates Glucose 15.83 g/kg Before turbostage stage of tomato processing for paste Chemical characterization of tomato pomace
Grape Grape skins Proximates Glucose 0.38 Soluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sugar by-products, unspecified Bagasse Proximates Glucose 2.7 g/L Liquid fraction filtrate. Experimental conditions: 170°C; O2 pressure MPa: 0.6; end pressure MPa: 1.7 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Potato Potato pulp Proximates Glucose 17 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Tomatoes Tomato pomace Proximates Glucose 12.54 g/kg After turbostage stage of tomato processing for paste Chemical characterization of tomato pomace
Tomatoes Tomato pomace Proximates Glucose 9.04 g/kg Pulper stage of tomato processing for paste Chemical characterization of tomato pomace
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