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Food name Side stream Component group Component Value Unit Description Reference
Sugar beet Sugar beet pulp Proximates Rhamnose 4 I-NCP (g/kg dm) NOSHAN
Rape Rapeseed press cake Proximates Rhamnose 8.88 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Wine by-products, unspecified Holocellulose Proximates Rhamnose 0.4 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Grape Grape pomace Proximates Rhamnose 0.29 g/100g DM Deseeded, without stalk. Area of production: Beaujolais. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Potato Potato fibres Proximates Rhamnose 100 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape pomace Proximates Rhamnose 0.42 g/100g DM Deseeded, without stalk. Area of production: Val de Loire. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Potato Residue from pressed potato fibres Proximates Rhamnose 47 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Buffer insoluble solids Proximates Rhamnose 1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Apple Apple Proximates Rhamnose 15 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Potato Residue from pressed potato fibres Proximates Rhamnose 2 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
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