Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Sugar beet | Sugar beet leaves | Waste compounds | Undedradable fraction | 5.9 | % | Beta vulgaris | Utilization of fruit and vegetable wastes, FAO |
| Orange | Orange peel | Waste compounds | Valencen | 0.58 | % in 0.6 ml/100g | Orange | NOSHAN |
| Cheese | Cheese | Waste compounds | Volatile content | 93.35 | % d.b. | Hard | NOSHAN |
| Barley | Malted barley germs | Waste compounds | Volatile content | 82.83 | % d.b. | NOSHAN | |
| Hop | Hops | Waste compounds | Volatile content | 83.15 | % d.b. | NOSHAN | |
| Cabbage | Cabbage | Waste compounds | Volatile content | 79.36 | % d.b. | Sour | NOSHAN |
| Pears | Pear | Waste compounds | Volatile content | 85.49 | % d.b. | Whole | NOSHAN |
| Rice | Rice husk | Waste compounds | Volatile content | 63 | % d.b. | Variety: CP4 | Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis |
| Onion | Onion | Waste compounds | Volatile content | 80.7 | % d.b. | Slices, fresh | NOSHAN |
| Cheese | Cheese | Waste compounds | Volatile content | 94.65 | % d.b. | Soft | NOSHAN |