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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape skins Proximates Glucose 9.16 Insoluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Olive Isolated lignin from olive tree pruning Proximates Glucose 1.75 g/100g By organosolv pretreatment Biorefining of olive tree (Olea europea) pruning
Rape Rapeseed press cake Proximates Glucose 11.13 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Apple Apple cake Proximates Glucose 15.8 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Barley Malted barley germs Proximates Glucose 4.5 g/kg NOSHAN
Apple Apple Proximates Glucose 16 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Onion Onion hulls Proximates Glucose 13 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Potato Residue from pressed potato fibres Proximates Glucose 57 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Sugar by-products, unspecified Bagasse Proximates Glucose 3.1 g/L Liquid fraction filtrate. Experimental conditions: 170°C; end pressure MPa: 0.7 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Fruit and vegetables, unspecified Pectin residue Proximates Glucose 27 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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