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) |
|---|---|---|---|---|---|---|---|---|---|
| Oat flour | Furosine | Oven heating | 180 | 3 | No data | HPLC, after acid hydrolysis (7.95M HCl) | UV 280nm | 0 | 0.7 |
| Oat flour | Furosine | Oven heating | 180 | 6 | No data | HPLC, after acid hydrolysis (7.95M HCl) | UV 280nm | 0 | 0.78 |
| Oat flour | Furosine | Oven heating | 180 | 10 | No data | HPLC, after acid hydrolysis (7.95M HCl) | UV 280nm | 0 | 0.92 |
| 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) |