Silva, Francyeli Araujo et al. published their research in Food Chemistry in 2022 | CAS: 29106-49-8

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Product Details of 29106-49-8

Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt was written by Silva, Francyeli Araujo;Queiroga, Rita de Cassia Ramos do Egypto;de Souza, Evandro Leite;Voss, Glenise Bierhalz;Borges, Graciele da Silva Campelo;Lima, Marcos dos Santos;Pintado, Maria Manuela Estevez;Vasconcelos, Margarida Angelica da Silva. And the article was included in Food Chemistry in 2022.Product Details of 29106-49-8 The following contents are mentioned in the article:

This study elaborated different probiotic goat milk yogurt formulations with addition of a low-calorie Isabel “Precoce” grape preparation and flour from derived solid byproducts. Physicochem. characteristics, probiotic counts, phenolic and protein/peptide mol. weight profile, antioxidant capacity (AC) and sensory acceptance of different yogurt formulations were evaluated. Yogurts with Isabel grape ingredients (IGI) had high nutritional value, distinct phenolic profile and high AC. High counts of probiotic Lactobacillus acidophilus La-05 were found in yogurts during storage. AC of yogurts with IGI increased during a simulated gastrointestinal digestion with breakdown of high mol. weight proteins and release of protein-bound phenolics. AC of yogurts with IGI should be linked to goat milk peptides and Isabel grape phenolics. Yogurts with IGI had enhanced sensory acceptance. Incorporation of Isabel grape preparation and derived byproduct flour into probiotic goat milk yogurt resulted in an added-value product with multifunctional characteristics and improved sensory characteristics. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Product Details of 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Product Details of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts