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Food name Side stream Component group Component Value Unit Description Reference
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
Apple Apple cake Proximates Xylose 26.67 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
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
Cabbage Cabbage Proximates Xylose 20 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
48 49 50 51 52 53 54 55 56 57