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Food name Side stream Component group Component Value Unit Description Reference
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
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
Sugar beet Sugar beet molasses Proximates Xylose nd S-NCP (g/kg DM) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
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
Sugar beet Sugar beet pulp Proximates Xylose 10 I-NCP (g/kg dm) Chemical and phsicochemical characterisation of various horse feed ingredients
Grape Grape pomace Proximates Xylose 6.96 g/100g DM Deseeded, without stalk. Area of production: Champagne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Apple Pectin Proximates Xylose 2.12 % w/w d.b Extracted, apple Pectin from apple pomace: extraction, characterization and utilization
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