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Food name Side stream Component group Component Value Unit Description Reference
Sugar by-products, unspecified Bagasse Proximates Glucose 5.8 g/L Liquid fraction filtrate. Experimental conditions: 200°C; O2 pressure MPa: 0.6; end pressure MPa: 2.2 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Grape Grape pomace Proximates Glucose 12.36 g/100g DM Deseeded, without stalk. Area of production: Beaujolais. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Tomatoes Tomato pomace Proximates Glucose 13.60 g/kg Finisher stage of tomato processing for paste Chemical characterization of tomato pomace
Potato Supernatant from pressed potato fibre Proximates Glucose 2 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Supernatant from pressed potato fibre Proximates Glucose 1 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Carrot Carrot Proximates Glucose 4 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Apple Apple cake Proximates Glucose 27.22 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Sugar beet Sugar beet pulp Proximates Glucose nd S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Wheat Wheat bran extract Proximates Glucose 44.5 % DM High starch. Origin of glucose is mainly starch Comparison of two wheat bran extracts in the sheet extrusion process
Sugar beet Sugar beet molasses Proximates Glucose 12 g/kg DM From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
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