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 | Low temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 22.5774425 |
| Macaroni | Furosine | Low temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 23.607391 |
| Macaroni | Furosine | Low temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 26.2458305 |
| Macaroni | Furosine | Low temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 26.6743805 |
| Macaroni | Furosine | Low temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 18.2976565 |
| Macaroni | Furosine | Low temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 17.039148 |
| Macaroni | Furosine | Low temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 15.330662 |
| Macaroni | Furosine | Low temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 15.802067 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 33.1169155 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 29.5485225 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 37.123858 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 30.0370695 |
| Macaroni | Furosine | Very high temperature drying | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 35.846779 |
| Macaroni | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 24.0059425 |
| Macaroni | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 33.1169155 |
| Macaroni | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 26.2458305 |
| 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) |