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Food name Side stream Component group Component Value Unit Description Reference
Potato Potato pulp Proximates Xylose 14 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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
Hop Hops Proximates Xylose 11 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Potato Potato fibres Proximates Xylose 100 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Pressed Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Grape Grape skins Proximates Xylose 0.03 Soluble dietary fiber (% DM) White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sugar beet Sugar beet, dried Proximates Xylose 0 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Flakes NOSHAN
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
48 49 50 51 52 53 54 55 56 57