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Food name Side stream Component group Component Value Unit Description Reference
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
Grape Grape pomace Proximates Xylose 9 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Potato Residue from pressed potato fibres Proximates Xylose 102 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Onion Onion hulls Proximates Xylose 0 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Tomatoes Tomato skin Proximates Xylose 23 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Sugar beet Sugar beet pulp Proximates Xylose 1 S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Palm Palm empty fruit bunches Proximates Xylose 3.7 % w/w Oil palm empty fruit bunches fibres after hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Sugar beet Sugar beet Proximates Xylose 2 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape pomace Proximates Xylose 3.38 g/100g DM Deseeded, without stalk. Area of production: Languedoc. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Palm Palm empty fruit bunches Proximates Xylose 21.5 % w/w d.b 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
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