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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pomace Proximates Xylose 3.74 g/100g DM Deseeded, without stalk. Area of production: Provence. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Wheat Wheat bran extract Proximates Xylose 11 % DM High starch. Origin of glucose is mainly starch Comparison of two wheat bran extracts in the sheet extrusion process
Apple Apple cake Proximates Xylose 26.67 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Fruit and vegetables, unspecified Pectin residue Proximates Xylose 57 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Olive Olive mill wastewater Proximates Xylose 0.51 kg/m3 Balikesir-Burhaniye region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Barley Barley Proximates Xylose 56 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Grape Grape skins Proximates Xylose 1.94 Insoluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Potato fibres Proximates Xylose 3 mol% Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Potato Residue from pressed potato fibres Proximates Xylose 5 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Cucumber Cucumber Proximates Xylose 26 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
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