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) |
|---|---|---|---|---|---|---|---|---|---|
| CML | Salmon | Poached | No data | No data | No data | HPLC-ESI-IT, after reduction with sodium borohydride and acid hydrolysis (6N HCl) | MS/MS | 0 | 0.981 |
| CML | Salmon | Grilled | No data | 8 | No data | HPLC-ESI-IT, after reduction with sodium borohydride and acid hydrolysis (6N HCl) | MS/MS | 0 | 1.24 |
| CML | Salmon | Fried | No data | 10 | No data | RP-UPLC, after acid hydrolysis 6N HCL | MS/MS (MRM) | 0 | 0.41 |
| CML | Salmon | Grilled | No data | No data | No data | UPLC-ESI, after acid hydrolysis (6N HCl) | MS/MS (MRM) | 0 | 3.35 |
| 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) |