The stability and oxidation of copper nanoparticles stabilized with various ligands have been studied. Lauric acid-capped copper nanoparticles were prepared by a modified Brust-Schiffrin method. Then, ligand exchange with an excess of different capping agents was performed. Oxidation and stability were studied by UV-vis, XRD, and TEM. Alkanethiols and oleic acid were found to improve air stabil...

Glucose fatty acid esters can be served as a low calories fat replacer and emulsifier. The study aims to synthesize esters enzymatically catalyzed by immobilized lipase on the activated natural zeolite. Optimal immobilization carried out at temperatures of 37°C, with a ratio of enzyme: zeolite = 1: 3 (w / w) gave 74.81 % loading efficiency. Immobilization occurs on the surface of the zeolite ar...

In the present study, the seeds of two date palm (phoenix dactylifera L.) cultivars, Mazafati and Kalutah, were analyzed for their physical properties and chemical composition. Studies were also conducted on properties of oil extracted from the seeds and its fatty acid composition. The seeds constituted about 6-10% of the fruit weight. They, on the average, contained 4.84% protein, 12.22% fat, ...

Date is one of the world's oldest food-producing plants wich has always played an important role in the economy and social life. Various researchers examined chemical composition and nutritional values of edible parts of dates while limited information about chemical composition and nutritional quality of date seed is available. In this study, fatty acid composition and total tocopherol content...

date is one of the world’s oldest food-producing plants wich has always played an important role in the economy and social life. various researchers examined chemical composition and nutritional values of edible parts of dates while limited information about chemical composition and nutritional quality of date seed is available. in this study, fatty acid composition and total tocopherol content...

In this study, three raw Brazilian clays from Joao Pessoa, Paraiba State (Aco AP, AVL and Verde Lodo) were characterized before after purification acid activation. Several instrumental techniques used, the classified as dioctahedral smectites with different compositions, where sample had highest content of montmorillonite. addition, analyses showed modification in clay mineral mainly due to rem...

Changes in the concentrations of the free fatty acids (FFA) containing an even number of carbon atoms in Serra cheese were monitored using a two-way factorial design over a ripening period of 35 days throughout the cheesemaking season. Both time variables had statistically significant effects at the 5% level on the concentrations of FFA. The concentration of stearic acid increased signt$cantly ...