Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| 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 |
| Cabbage | Cabbage | Waste compounds | Volatile content | 79.36 | % d.b. | Sour | NOSHAN |
| Cheese | Whey | Waste compounds | Volatile content | 82.8 | % d.b. | Milk | NOSHAN |
| Cabbage | Cabbage | Waste compounds | Volatile content | 75.38 | % d.b. | NOSHAN | |
| Grape | Grape pomace | Waste compounds | Volatile content | 79.97 | % d.b. | NOSHAN | |
| Yoghurt | Yoghurt | Waste compounds | Volatile content | 90.68 | % d.b. | NOSHAN | |
| Rice | Rice husk | Waste compounds | Volatile content | 67.6 | % d.b. | Variety: Pa Potho | Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis |
| Potato | Potato | Waste compounds | Volatile content | 92.83 | % d.b. | Selected | NOSHAN |