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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape stalks Proximates Xylose 20.4 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Wheat Wheat Proximates Xylose 46 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Xylose 0.45 Insoluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Olive Olive mill wastewater Proximates Xylose 0.67 kg/m3 Izmir-Bornova region; process: traditional Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Potato Supernatant from pressed potato fibre Proximates Xylose 1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Hop Hops Proximates Xylose 27 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Brewer's yeast/grains, unspecified Brewer's grains Proximates Xylose 167 NCP (g/kg DM) Spent Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Sugar beet Sugar beet, dried Proximates Xylose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Flakes NOSHAN
Cabbage Cabbage Proximates Xylose 0 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
Pears Pear Proximates Xylose 37 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
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