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) |
|---|---|---|---|---|---|---|---|---|---|
| Macaroni | Furosine | High temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 35.7339275 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 49.3018205 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 63.6039625 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 63.291121 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 61.028377 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 67.8980335 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 59.297035 |
| Macaroni | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 63.6039625 |
| Macaroni | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 61.028377 |
| Macaroni | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 70.7550335 |
| Macaroni | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 59.297035 |
| 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) |