Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Cheese | Whey | Waste compounds | Volatile content | 82.8 | % d.b. | Milk | NOSHAN |
| Cabbage | Cabbage | Waste compounds | Volatile content | 75.38 | % d.b. | NOSHAN | |
| Sugar beet | Sugar beet, dried | Waste compounds | Volatile content | 80.51 | % d.b. | Flakes | 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 |
| 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 | |
| Orange | Orange peel | Waste compounds | Valencen | 0.58 | % in 0.6 ml/100g | Orange | NOSHAN |