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Food name Side stream Component group Component Value Unit Description Reference
Wheat Wheat Proximates Rhamnose 0.1 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Cabbage Cabbage Proximates Rhamnose 39 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Onion Onion hulls Proximates Rhamnose 21 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Tomatoes Tomato skin Proximates Rhamnose 10 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Potato Supernatant from pressed potato fibre Proximates Rhamnose 2 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape pomace Proximates Rhamnose 0.67 g/100g DM Deseeded, without stalk. Area of production: Aquitaine. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Rhamnose 0.35 g/100g DM Deseeded, without stalk. Area of production: Languedoc. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Potato Supernatant from pressed potato fibre Proximates Rhamnose 48 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Sugar beet Sugar beet pulp Proximates Rhamnose 4 I-NCP (g/kg dm) NOSHAN
Potato Hot buffer soluble solids Proximates Rhamnose 2 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
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