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Food name Side stream Component group Component Value Unit Description Reference
Hop Hops Proximates Rhamnose 13 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Potato Potato pulp Proximates Rhamnose 7 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Orange Orange peel Proximates Rhamnose 26 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Orange NOSHAN
Grape Grape pomace Proximates Rhamnose 10 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Cabbage Cabbage Proximates Rhamnose 41 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Apple Pectin Proximates Rhamnose 0.49 % w/w d.b Extracted, apple Pectin from apple pomace: extraction, characterization and utilization
Grape Grape pomace Proximates Rhamnose 0.58 g/100g DM Deseeded, without stalk. Area of production: Bourgogne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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
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