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) |
|---|---|---|---|---|---|---|---|---|---|
| Spaghetti | CML | Cooked | 100 | 11 | No data | HPLC, after enzyme or acid hydrolysis and derivatization with OPD | MS/MS (MRM) | 0 | 0.109607063 |
| Spaghetti | CML | Cooked | No data | No data | No data | HPLC, after enzyme or acid hydrolysis and derivatization with OPD | MS/MS (MRM) | 0 | 0.933333333 |
| Spaghetti | CML | Cooked | No data | No data | No data | RP-UPLC, after acid hydrolysis 6N HCL | MS/MS (MRM) | 0 | 0.82 |
| Spaghetti | CML | No data | No data | No data | No data | UPLC-ESI, after acid hydrolysis (6N HCl) | MS/MS (MRM) | 0 | 0.28 |
| 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) |