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Food name Side stream Component group Component Value Unit Description Reference
Potato Hot buffer soluble solids Proximates Rhamnose 52 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape pomace Proximates Rhamnose 0.37 g/100g DM Deseeded, without stalk. Area of production: Provence. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Potato Supernatant from pressed potato fibre Proximates Rhamnose 74 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Sugar beet Sugar beet molasses Proximates Rhamnose 4 I-NCP (g/kg dm) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Potato Supernatant from pressed potato fibre Proximates Rhamnose 3 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Sugar beet Sugar beet pulp Proximates Rhamnose 4 S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape pomace Proximates Rhamnose 7 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Cabbage Cabbage Proximates Rhamnose 40 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
Pears Pear Proximates Rhamnose 17 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Hop Hops Proximates Rhamnose 13 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
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