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Food name Side stream Component group Component Value Unit Description Reference
Orange Orange pulp, dried Proximates Xylose 21.4 g/kg DM Citrus by-products as ruminant feeds: A review
Potato Supernatant from pressed potato fibre Proximates Xylose 4 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Cabbage Cabbage Proximates Xylose 12 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Potato Potato pulp Proximates Xylose 14 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Olive Olive mill wastewater Proximates Xylose 0.78 kg/m3 Balikesir-Edremit region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Grape Grape skins Proximates Xylose 2.13 Insoluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Hot buffer soluble solids Proximates Xylose 1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Apple Apple pomace Proximates Xylose 9.07 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Rye Seed residue Proximates Xylose 135 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Xylose 0.03 Soluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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