Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Cabbage | Cabbage | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 93.38 | NMR | NOSHAN | |
| Cabbage | Cabbage | Proximates | Covalent-bound pectin fraction (Na2C03 fraction) | 754.21 | UV | Sour | NOSHAN |
| Cabbage | Cabbage | Proximates | Cysteine | 1.2 | mg/g dry matter | Sour | NOSHAN |
| Cabbage | Cabbage | Proximates | Cysteine | 0.95 | mg/g dry matter | NOSHAN | |
| Cabbage | Cabbage | Proximates | Degree of acetylation (mol% of uronic acids) | 3.81 | NMR | Sour | NOSHAN |
| Cabbage | Cabbage | Proximates | Degree of acetylation (mol% of uronic acids) | 2.56 | NMR | NOSHAN | |
| Cabbage | Cabbage | Proximates | Degree of methylation | 8.02 | mol% of uronic acid | Sour | NOSHAN |
| Cabbage | Cabbage | Proximates | Degree of methylation | 5.84 | mol% of uronic acid | NOSHAN | |
| Cabbage | Cabbage | Undesirable components | Escherichia coli | 0 | cfu/25g | Sour | NOSHAN |
| Cabbage | Cabbage | Proximates | Fibre, crude | 190.39 | g/kg dry matter | Sour | NOSHAN |