Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Tomatoes | Tomato skin | Waste compounds | Volatile content | 87.79 | % d.b. | NOSHAN | |
| Rice | Rice husk | Waste compounds | Volatile content | 66.4 | % d.b. | Variety: Lemont LG | Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis |
| Olive | Olive pomace | Waste compounds | Volatile content | 86 | % d.b. | NOSHAN | |
| Potato | Potato skin | Waste compounds | Volatile content | 91.19 | % d.b. | NOSHAN | |
| Cabbage | Cabbage | Waste compounds | Volatile content | 75.38 | % d.b. | NOSHAN | |
| Grape | Grape pomace | Waste compounds | Volatile content | 79.97 | % d.b. | NOSHAN | |
| Cheese | Whey | Waste compounds | Volatile content | 82.8 | % d.b. | Milk | NOSHAN |
| Apple | Apple | Waste compounds | Volatile content | 82.37 | % d.b. | Whole | NOSHAN |
| Rice | Rice husk | Waste compounds | Volatile content | 67.3 | % d.b. | Variety: ROK 14 | Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis |
| Onion | Onion hulls | Waste compounds | Volatile content | 87.28 | % d.b. | NOSHAN |