Potato crisps 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)
Potato crisps CML Deep fried No data 5 No data RP-UPLC, after acid hydrolysis 6N HCL MS/MS (MRM) 0 0.14
Potato crisps CML No data No data No data No data UPLC-ESI, after sodium borohydride and acid hydrolysis (6M HCl) MS/MS (MRM) 0 1.13
Potato crisps CML No data No data No data No data UPLC-ESI, after sodium borohydride and acid hydrolysis (6M HCl) MS/MS (MRM) 0 1.25
Potato crisps CML No data No data No data No data UPLC-ESI, after sodium borohydride and acid hydrolysis (6M HCl) MS/MS (MRM) 0 0.469
Potato crisps CML No data No data No data No data UPLC-ESI, after sodium borohydride and acid hydrolysis (6M HCl) MS/MS (MRM) 0 0.626
Potato crisps CML No data No data No data No data UPLC-ESI, after sodium borohydride and acid hydrolysis (6M HCl) MS/MS (MRM) 0 0.317
Potato crisps CML No data No data No data No data UPLC-ESI, after sodium borohydride and acid hydrolysis (6M HCl) MS/MS (MRM) 0 2.22
Potato crisps CML No data No data No data No data UPLC-ESI, after sodium borohydride and acid hydrolysis (6M HCl) MS/MS (MRM) 0 0.229
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)