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Food name Side stream Component group Component Value Unit Description Reference
Potato Residue from pressed potato fibres Proximates Xylose 3 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Sugar beet Sugar beet pulp Proximates Xylose 14 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Xylose 0.91 Insoluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Olive Olive mill wastewater Proximates Xylose 0.24 kg/m3 Izmir-Bornova region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Apple Apple Proximates Xylose 47 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Apple Apple cake Proximates Xylose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Potato Hot buffer soluble solids Proximates Xylose 8 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Cucumber Cucumber Proximates Xylose 13 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
Olive Olive pomace Proximates Xylose 26 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Rape Rapeseed press cake Proximates Xylose 27.27 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
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