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Food name Side stream Component group Component Value Unit Description Reference
Orange Orange peel Proximates Glucose 10 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Orange NOSHAN
Wine by-products, unspecified Holocellulose Proximates Glucose 74.9 g/100g Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Sugar beet Sugar beet, dried Proximates Glucose 7 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Flakes NOSHAN
Grape Grape pomace Proximates Glucose 12 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
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
Cabbage Cabbage Proximates Glucose 22 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Grape Grape skins Proximates Glucose 0.43 Soluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sugar by-products, unspecified Bagasse Proximates Glucose 2.5 g/L Liquid fraction filtrate. Experimental conditions: 185°C; end pressure MPa: 1.1 Wet explosion pretreatment of sugarcane bagasse for enhanced enzymatic hydrolysis
Sugar beet Sugar beet pulp Proximates Glucose 14 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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