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Food name Side stream Component group Component Value Unit Description Reference
Potato Residue from pressed potato fibres Proximates Xylose 5 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Apple Apple cake Proximates Xylose 26.67 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Potato Supernatant from pressed potato fibre 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
Olive Olive pomace Proximates Xylose 18 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Cabbage Cabbage Proximates Xylose 20 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Sugar beet Sugar beet, dried Proximates Xylose 0 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Flakes NOSHAN
Apple Apple pomace Proximates Xylose 5.85 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Grape Grape skins Proximates Xylose 0.02 Soluble dietary fiber (% DM) White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Cucumber Cucumber Proximates Xylose 26 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Palm Palm empty fruit bunches Proximates Xylose 21.5 % w/w 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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