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 | Wheat flour | Oven heating | 180 | 3 | No data | HPLC, after acid hydrolysis (7.95M HCl) | UV 280nm | 0 | 0.89 |
| Furosine | Wheat flour | Oven heating | 180 | 6 | No data | HPLC, after acid hydrolysis (7.95M HCl) | UV 280nm | 0 | 1.02 |
| Furosine | Wheat flour | Oven heating | 180 | 10 | No data | HPLC, after acid hydrolysis (7.95M HCl) | UV 280nm | 0 | 2.24 |
| 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) |