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 | CEL | No data | No data | No data | No data | UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL | MS/MS (MRM) | 0 | 1.067 |
| Fried dough sticks | CEL | No data | No data | No data | No data | UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL | MS/MS (MRM) | 0 | 1.741 |
| Fried dough sticks | CEL | No data | No data | No data | No data | UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL | MS/MS (MRM) | 0 | 1.904 |
| Fried dough sticks | CEL | No data | No data | No data | No data | UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL | MS/MS (MRM) | 0 | 1.951 |
| Fried dough sticks | CEL | No data | No data | No data | No data | UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL | MS/MS (MRM) | 0 | 2.861 |
| Fried dough sticks | CEL | No data | No data | No data | No data | UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL | MS/MS (MRM) | 0 | 3.022 |
| Fried dough sticks | CEL | No data | No data | No data | No data | UPLC-ESI, reduction with sodium borate buffer and acid hydrolysis 6M HCL | MS/MS (MRM) | 0 | 1.516 |
| 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) |