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Food name Side stream Component group Component Value Unit Description Reference
Cabbage Cabbage Proximates Xylose 25 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Potato Buffer insoluble solids Proximates Xylose 112 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 Xylose 6 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Rape Rapeseed press cake Proximates Xylose 18.8 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Carrot Carrot Proximates Xylose nd S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape skins Proximates Xylose 0.02 Soluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sugar beet Sugar beet molasses Proximates Xylose 7 I-NCP (g/kg dm) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Potato Residue from pressed potato fibres Proximates Xylose 34 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
Grape Grape pomace Proximates Xylose 2.23 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
Grape Grape pomace Proximates Xylose 3.74 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
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