Fried dough sticks individual values

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)


Food item Compound 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)
Fried dough sticks CML No data No data No data No data UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL MS/MS (MRM) 0 3.478
Fried dough sticks CML No data No data No data No data UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL MS/MS (MRM) 0 3.952
Fried dough sticks CML No data No data No data No data UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL MS/MS (MRM) 0 4.807
Fried dough sticks CML No data No data No data No data UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL MS/MS (MRM) 0 2.806
Fried dough sticks CML No data No data No data No data UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL MS/MS (MRM) 0 5.891
Fried dough sticks CML No data No data No data No data UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL MS/MS (MRM) 0 4.186
Fried dough sticks CML No data No data No data No data UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL MS/MS (MRM) 0 6.669
Food item Compound 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)