Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Cheese | Cheese | Inorganics | Gold | <0.1 | ppm d.b. | Hard | NOSHAN |
| Pears | Pear | Inorganics | Gold | <0.1 | ppm d.b. | Whole | NOSHAN |
| Barley | Malted barley germs | Inorganics | Gold | <0.1 | ppm d.b. | NOSHAN | |
| Apple | Apple pomace | Inorganics | Gold | <0.1 | ppm d.b. | NOSHAN | |
| Onion | Onion | Inorganics | Gold | <0.1 | ppm d.b. | Slices, fresh | NOSHAN |
| Nuts, unspecified | Nut hulls | Inorganics | Hydrogen | 5.98 | % | Almond, shells (hulls) | ECN Phyllis 2 |
| Rice | Rice husk | Inorganics | Hydrogen | 4.7 | % d.b. | Variety: CP4 | Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis |
| Coconut | Coconut fibre dust | Inorganics | Hydrogen | 6.54 | % | Coir. Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C | ECN Phyllis 2 |
| Potato | Potato | Inorganics | Hydrogen | 5.78 | % d.b. | Selected | NOSHAN |
| Nuts, unspecified | Nut hulls | Inorganics | Hydrogen | 5.56 | % | Almond, shells (hulls). Ash type: 600 Degree Celcius | ECN Phyllis 2 |