Please note that 0 values denote 'No data'. All content of free and bound AGE values are based upon (mg/100 gram or ml food)
| Compound | Food item | Process method | Processing temperature (°C) | Processing time (min.) | Storage method | Sample preparation | Sample detection | Content of free AGE (mg/100 gram or ml food) | Content of bound AGE (mg/100 gram or ml food) |
|---|---|---|---|---|---|---|---|---|---|
| Furosine | Tomato sauce | No data | No data | No data | No data | RP-HPLC, after acid hydrolysis (11.4N HCl) | UV 280nm | 0 | 16.97 |
| Furosine | Tomato sauce | No data | No data | No data | No data | RP-HPLC, after acid hydrolysis (11.4N HCl) | UV 280nm | 0 | 12.59 |
| Furosine | Tomato sauce | No data | No data | No data | No data | RP-HPLC, after acid hydrolysis (11.4N HCl) | UV 280nm | 0 | 14.79 |
| Furosine | Tomato sauce | No data | No data | No data | No data | RP-HPLC, after acid hydrolysis (11.4N HCl) | UV 280nm | 0 | 17.57 |
| Compound | Food item | Process method | Processing temperature (°C) | Processing time (min.) | Storage method | Sample preparation | Sample detection | Content of free AGE (mg/100 gram or ml food) | Content of bound AGE (mg/100 gram or ml food) |