Cao, Xiamin’s team published research in International Journal of Food Properties in 17 | CAS: 597-52-4

International Journal of Food Properties published new progress about 597-52-4. 597-52-4 belongs to alcohols-buliding-blocks, auxiliary class Aliphatic Chain, name is Triethylsilanol, and the molecular formula is C6H16OSi, Application In Synthesis of 597-52-4.

Cao, Xiamin published the artcileEffects of High Hydrostatic Pressure Combined with Blanching on Microorganisms and Quality Attributes of Cloudy and Clear Strawberry Juices, Application In Synthesis of 597-52-4, the publication is International Journal of Food Properties (2014), 17(9), 1900-1920, database is CAplus.

Effects of high hydrostatic pressure combined with blanching on microorganisms and quality attributes of strawberry juices were investigated. High hydrostatic pressure at 600 MPa/4 min/ambient temperature inactivated total aerobic bacteria, coliform bacteria, yeasts, and molds in juices, ensuring their microbiol. safety. Under this condition, the cloudiness of cloudy juices increased by 54.49% and its viscosity decreased by 12.40%. Ascorbic acid decreased by 7.82% in cloudy juices and 12.60% in clear juices. The content of total volatile flavor compounds increased by 13.21% in cloudy juices and decreased by 6.92% in clear juices. No significant changes in anthocyanins, total phenols, and antioxidant capacity were found with high hydrostatic pressure treatment.

International Journal of Food Properties published new progress about 597-52-4. 597-52-4 belongs to alcohols-buliding-blocks, auxiliary class Aliphatic Chain, name is Triethylsilanol, and the molecular formula is C6H16OSi, Application In Synthesis of 597-52-4.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts