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) |
|---|---|---|---|---|---|---|---|---|---|
| Spaghetti | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 73.467755 |
| Spaghetti | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 68.7751325 |
| Spaghetti | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 42.786432 |
| Spaghetti | Furosine | No data | No data | No data | No data | HPLC, after acid hydrolysis (8N HCl) | DAD-UV 280nm | 0 | 56.5643145 |
| 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) |