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Food name Side stream Component group Component Value Unit Description Reference
Yoghurt Yoghurt Inorganics Strontium 3.25 ppm d.b. NOSHAN
Mushrooms Mushrooms Inorganics Strontium <0.01 ppm d.b. NOSHAN
Nuts, unspecified Nut hulls Inorganics Sodium oxide (Na2O) 5.08 % ash Almond, shells (hulls). Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 ECN Phyllis 2
Olive Olive kernels Inorganics Sodium oxide (Na2O) 1.44 % ash Fraction > 1mm, leached. Ash does not sinter between 750°C and 900°C ECN Phyllis 2
Nuts, unspecified Nut shells Inorganics Sodium oxide (Na2O) 1.3 % ash Hazelnut. Extractive matter (alcohol/benzene 1/1) 3.3%; cellulose etc. extractive-free ECN Phyllis 2
Coffee Coffee husk Inorganics Sodium oxide (Na2O) 0.4 % ash ECN Phyllis 2
Olive Olive Inorganics Sodium oxide (Na2O) 7.6 % ash Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 ECN Phyllis 2
Nuts, unspecified Nut hulls Inorganics Sodium oxide (Na2O) 0.98 % ash Almond, shells (hulls) ECN Phyllis 2
Olive Olive residue Inorganics Sodium oxide (Na2O) 0.47 % ash Orujillo, produced and collected in Andalusia, Spain, sample 1 ECN Phyllis 2
Rice Rice husk Inorganics Sodium oxide (Na2O) 0.0128 % Silica powder A study on the consecutive preparation of silica powders and active carbon the rice husk ash
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