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| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Rape | Rapeseed press cake | Waste compounds | Volatile content | 81.49 | % d.b. | 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 | |
| Hop | Hops | Waste compounds | Volatile content | 83.15 | % d.b. | 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 | |
| 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 |