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Food name Side stream Component group Component Value Unit Description Reference
Apple Pectin Proximates Glucose 5.48 % w/w d.b Extracted, apple Pectin from apple pomace: extraction, characterization and utilization
Distillers grain Distillers grain Proximates Glucose 33 g/kg DM Wheat, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Barley Barley Proximates Glucose 47 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape pomace Proximates Glucose 26.34 g/100g DM Deseeded, without stalk. Area of production: Aquitaine. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Potato Buffer insoluble solids Proximates Glucose 69 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape pomace Proximates Glucose 17.42 g/100g DM Deseeded, without stalk. Area of production: Languedoc. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape skins Proximates Glucose 0.33 Soluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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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