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Food name Side stream Component group Component Value Unit Description Reference
Sugar beet Sugar beet, dried Proximates Xylose 0 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Flakes NOSHAN
Apple Apple pomace Proximates Xylose 5.85 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Grape Grape skins Proximates Xylose 0.02 Soluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Palm Palm empty fruit bunches Proximates Xylose 21.5 % w/w Oil palm empty fruit bunches before hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Sugar beet Sugar beet pulp Proximates Xylose 10 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Sugar beet Sugar beet molasses Proximates Xylose nd S-NCP (g/kg DM) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Wheat Wheat bran extract Proximates Xylose 11.5 % DM High protein Comparison of two wheat bran extracts in the sheet extrusion process
Grape Grape pomace Proximates Xylose 4.59 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 Xylose 6.96 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
Apple Pectin Proximates Xylose 2.12 % w/w d.b Extracted, apple Pectin from apple pomace: extraction, characterization and utilization
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