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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape skins Proximates Xylose 2.13 Insoluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Hot buffer soluble solids Proximates Xylose 1 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Apple Apple pomace Proximates Xylose 9.07 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Rye Seed residue Proximates Xylose 135 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Potato Supernatant from pressed potato fibre Proximates Xylose 4 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape pomace Proximates Xylose 9 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Potato Residue from pressed potato fibres Proximates Xylose 102 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Onion Onion hulls Proximates Xylose 0 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
Tomatoes Tomato skin Proximates Xylose 23 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Tomatoes Tomato skin Proximates Xylose 13 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) NOSHAN
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