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| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| 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 |
| Onion | Onion | Waste compounds | Volatile content | 80.7 | % d.b. | Slices, fresh | NOSHAN |
| Cheese | Cheese | Vitamins | Vitamin E | 43 | mg tocopherol acetate/kg | Hard | NOSHAN |
| Barley | Malted barley germs | Vitamins | Vitamin E | 122.84 | mg tocopherol acetate/kg | NOSHAN | |
| Apple | Apple pomace | Vitamins | Vitamin E | 194.68 | mg tocopherol acetate/kg | NOSHAN | |
| Onion | Onion hulls | Vitamins | Vitamin E | 6.22 | mg tocopherol acetate/kg | NOSHAN | |
| Apple | Apple cake | Vitamins | Vitamin E | 36.87 | mg tocopherol acetate/kg | NOSHAN |