Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Olive | Olive pomace | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 5.08 | NMR | NOSHAN | |
| Olive | Olive pomace | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 360 | NMR | NOSHAN | |
| Olive | Olive pomace | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 292.71 | UV | NOSHAN | |
| Olive | Olive pomace | Proximates | Cysteine | 1.18 | mg/g dry matter | NOSHAN | |
| Olive | Olive pomace | Proximates | Degree of acetylation (mol% of uronic acids) | 6.25 | NMR | NOSHAN | |
| Olive | Olive pomace | Proximates | Degree of methylation | 8.02 | mol% of uronic acid | NOSHAN | |
| Olive | Olive pomace | Proximates | Fat, crude | 4.5 | % DM | NOSHAN | |
| Olive | Olive pomace | Proximates | Fibre, crude | 219.99 | g/kg dry matter | NOSHAN | |
| Olive | Olive pomace | Proximates | Fucose | 20 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | NOSHAN | |
| Olive | Olive pomace | Proximates | Fucose | 0 | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | NOSHAN |