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 | 32.2969565 |
| Macaroni | Furosine | High temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 33.481183 |
| Macaroni | Furosine | High temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 43.432114 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 66.9523665 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 60.794103 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 68.865128 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 60.2584155 |
| Macaroni | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 66.9666515 |
| Macaroni | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 61.6097765 |
| Macaroni | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 33.481183 |
| Macaroni | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 50.700322 |
| 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) |