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 | Cookie | No data | No data | No data | No data | LC, after acid hydrolysis (6N HCl) | MS/MS (MRM) | 0 | 10.01 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 1.375 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 11.616 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 9.92 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 12.818 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 13.965 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 27.654 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 71.686 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 16.225 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 23.598 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 24.704 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 33.33 |
| Furosine | Cookie | No data | No data | No data | No data | API-ES RP-HPLC , after acid hydrolysis | MS | 0 | 51.85 |
| 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) |