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Food name Side stream Component group Component Value Unit Description Reference
Sugar beet Sugar beet, dried Proximates Xylose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Flakes NOSHAN
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
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 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
Pears Pear pomace Proximates Xylose 437.1 g/kg total sugar Comparative study of alkaline extraction process of hemicelluloses from pear pomace
Distillers grain Distillers grain Proximates Xylose 77 g/kg DM Corn, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Olive Isolated lignin from olive tree pruning Proximates Xylose 1.1 % By organosolv pretreatment Biorefining of olive tree (Olea europea) pruning
Grape Grape pomace Proximates Xylose 3.23 g/100g DM Deseeded, without stalk. Area of production: Aquitaine. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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
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