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Food name Side stream Component group Component Value Unit Description Reference
Potato Hot buffer soluble solids 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
Cucumber Cucumber Proximates Xylose 13 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Sour NOSHAN
Olive Olive pomace Proximates Xylose 26 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Rape Rapeseed press cake Proximates Xylose 27.27 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Apple Apple Proximates Xylose 20 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Grape Grape skins Proximates Xylose 0.04 Soluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Supernatant from pressed potato fibre Proximates Xylose 86 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Carrot Carrot Proximates Xylose 2 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Sugar beet Sugar beet Proximates Xylose nd S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape pomace Proximates Xylose 1.49 g/100g DM Deseeded, without stalk. Area of production: Val de Loire. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
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