Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Onion | Onion hulls | Inorganics | Sulphur | 0.58 | % d.b. | NOSHAN | |
| Onion | Onion | Inorganics | Sulphur | 0.19 | % d.b. | Slices, fresh | NOSHAN |
| Potato | Potato | Inorganics | Sulphur | 0.28 | % d.b. | Selected | NOSHAN |
| Potato | Potato skin | Inorganics | Sulphur | 0.25 | % d.b. | NOSHAN | |
| Rape | Rapeseed press cake | Inorganics | Sulphur | 0.73 | % d.b. | NOSHAN | |
| Cabbage | Cabbage | Inorganics | Sulphur | 0.16 | % d.b. | Sour | NOSHAN |
| Sugar beet | Sugar beet, dried | Inorganics | Sulphur | 0.32 | % d.b. | Flakes | NOSHAN |
| Yoghurt | Yoghurt | Inorganics | Sulphur | 0.46 | % d.b. | NOSHAN | |
| Rice | Rice husk | Inorganics | Sulphur | 0.04 | % d.b. | Combustion behaviour of rice husk in a bubbling fluidised bed | |
| Babassu | Babassu cake | Inorganics | Sulphur | <0.3 | % m/m | Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes |