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) |
|---|---|---|---|---|---|---|---|---|---|
| CEL | Sausage | Medium-temperature drying | 55 | 2880 | No data | HPLC-ESI, after acid hydrolysis (12 M HCL) and reduction (1M NaBH4) | MS/MS | 0 | 8.286 |
| CEL | Sausage | Smoke drying | 55 | 2880 | No data | HPLC-ESI, after acid hydrolysis (12 M HCL) and reduction (1M NaBH4) | MS/MS | 0 | 6.364 |
| CEL | Sausage | Naturally dehydrated | 25 | No data | No data | HPLC-ESI, after acid hydrolysis (12 M HCL) and reduction (1M NaBH4) | MS/MS | 0 | 4.821 |
| 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) |