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Food name Side stream Component group Component Value Unit Description Reference
Sugar beet Sugar beet pulp Proximates Rhamnose 12 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Apple Apple cake Proximates Rhamnose 21.85 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Olive Olive pomace Proximates Rhamnose 47 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Sugar beet Sugar beet, dried Proximates Rhamnose 25 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Flakes NOSHAN
Potato Residue from pressed potato fibres Proximates Rhamnose 1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape pomace Proximates Rhamnose 0.43 g/100g DM Deseeded, without stalk. Area of production: Alsace. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Rhamnose 0.34 g/100g DM Deseeded, without stalk. Area of production: Champagne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Potato Buffer insoluble solids Proximates Rhamnose 31 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 Potato fibres Proximates Rhamnose 2 mol% Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
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