Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Tomatoes | Tomato skin | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 2.46 | NMR | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Cysteine | 0.45 | mg/g dry matter | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Degree of acetylation (mol% of uronic acids) | 2.75 | NMR | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Degree of methylation | 16.71 | mol% of uronic acid | NOSHAN | |
| Tomatoes | Tomato skin | Undesirable components | Difenoconazol | 0.126 | mg/kg | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Fibre, crude | 401.75 | g/kg dry matter | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Fucose | 0 | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Fucose | 0 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Galactose | 39 | GC/MS | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Galactose | 103 | GC/MS | NOSHAN |