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Food name Side stream Component group Component Value Unit Description Reference
Potato Buffer insoluble solids Proximates Xylose 6 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Orange Orange peel Proximates Xylose 5 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Orange NOSHAN
Pea Pea hull Proximates Xylose 80 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Potato Residue from pressed potato fibres Proximates Xylose 3 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Sugar beet Sugar beet pulp Proximates Xylose 14 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Xylose 0.91 Insoluble dietary fiber (% DM) White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Olive Olive mill wastewater Proximates Xylose 0.24 kg/m3 Izmir-Bornova region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Grape Grape skins Proximates Xylose 2.09 Insoluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Apple Apple Proximates Xylose 47 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Whole NOSHAN
Apple Apple cake Proximates Xylose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
45 46 47 48 49 50 51 52 53 54