title: Radiation-induced glyoxal formation in sugar solutions.
abstract: Aqueous solutions (4 %) of glucose, fructose, and sucrose were exposed to gamma irradiation in the dose range of 2.2 to 24.0 megarads. The Gglyoxa1 values at 2.2 megarads were 0.35, 0.18, and 0.06 for glucose, fructose, and sucrose, respectively. These values decreased at higher dose levels. The glyoxal concentration of the irradiated solutions did not appreciably change during a 2-week postirradiation storage at room temperature.
authors: Department of Food Science, Michigan State University, East Lansing, Michigan, USA.
authors: I
authors: I
authors: Gotlieb
authors: P
authors: P
authors: Markakis
mesh_terms: D002241:Carbohydrates / Q000737:chemistry* / Q000528:radiation effects*; D004307:Dose-Response Relationship, Radiation; D005720:Gamma Rays; D006037:Glyoxal / Q000138:chemical synthesis* / Q000528:radiation effects*; D011829:Radiation Dosage; D012996:Solutions
chemical_list: D002241:Carbohydrates; D012996:Solutions; D006037:Glyoxal