Comparative effects of high-pressure and thermal processing on the nutritional and functional properties of duckweed Article Swipe

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Shafira Amalia Nandang , Prabaswara Bintang Setiawan , Eko Hari Purnomo , Si Qin , Sunantha Ketnawa , Prinya Wongsa , Nattaya Konsue , Shafira Amalia Nandang , Prabaswara Bintang Setiawan , Eko Hari Purnomo , Si Qin , Sunantha Ketnawa , Prinya Wongsa , Nattaya Konsue ·

YOU? · · 2025 · Open Access · · DOI: https://doi.org/10.1016/j.focha.2025.101176

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Chemistry Steaming Food science Flavonoid Ingredient Antioxidant Phytic acid Fermentation Antioxidant capacity Catalase Functional food Polyphenol Starch Tray Boiling Botany Thermal treatment

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Type: article
Language: en
Landing Page: https://doi.org/10.1016/j.focha.2025.101176
OA Status: gold
References: 43
OpenAlex ID: https://openalex.org/W7106246934

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OpenAlex ID: https://openalex.org/W7106246934

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DOI: https://doi.org/10.1016/j.focha.2025.101176

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Title: Comparative effects of high-pressure and thermal processing on the nutritional and functional properties of duckweed

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Type: article

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Language: en

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Publication year: 2025

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Publication date: 2025-11-22

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Authors: Shafira Amalia Nandang, Prabaswara Bintang Setiawan, Eko Hari Purnomo, Si Qin, Sunantha Ketnawa, Prinya Wongsa, Nattaya Konsue, Shafira Amalia Nandang, Prabaswara Bintang Setiawan, Eko Hari Purnomo, Si Qin, Sunantha Ketnawa, Prinya Wongsa, Nattaya Konsue

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Landing page: https://doi.org/10.1016/j.focha.2025.101176

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Concepts: Chemistry, Steaming, Food science, Flavonoid, Ingredient, Antioxidant, Phytic acid, Fermentation, Antioxidant capacity, Catalase, Functional food, Polyphenol, Starch, Tray, Boiling, Botany, Thermal treatment

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referenced_works_count	43
abstract_inverted_index
cited_by_percentile_year
countries_distinct_count	2
institutions_distinct_count	14
citation_normalized_percentile.value	0.86240842
citation_normalized_percentile.is_in_top_1_percent	False
citation_normalized_percentile.is_in_top_10_percent	False