Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Pears | Pear | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 1.9 | NMR | Whole | NOSHAN |
| Pears | Pear | Proximates | Cysteine | 0.45 | mg/g dry matter | Whole | NOSHAN |
| Pears | Pear | Proximates | Degree of acetylation (mol% of uronic acids) | 4.1 | NMR | Whole | NOSHAN |
| Pears | Pear | Proximates | Degree of methylation | 13.31 | mol% of uronic acid | Whole | NOSHAN |
| Pears | Pear | Undesirable components | Escherichia coli | <25 | cfu/25g | Whole | NOSHAN |
| Pears | Pear | Proximates | Fibre, crude | 101.61 | g/kg dry matter | Whole | NOSHAN |
| Pears | Pear | Undesirable components | Fludioxonil | 0.18 | mg/kg | Whole | NOSHAN |
| Pears | Pear | Proximates | Fucose | 0 | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | Whole | NOSHAN |
| Pears | Pear | Proximates | Fucose | 0 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | Whole | NOSHAN |
| Pears | Pear | Proximates | Galactose | 14 | GC/MS | Whole | NOSHAN |