Preconcentration of Heterocyclic Aromatic Amines in Edible Fried Insects Using Surfactant-Assisted Hydrophobic Deep Eutectic Solvent for Homogeneous Liquid–Liquid Microextraction prior to HPLC-Reference-Cited by-同舟云学术

Preconcentration of Heterocyclic Aromatic Amines in Edible Fried Insects Using Surfactant-Assisted Hydrophobic Deep Eutectic Solvent for Homogeneous Liquid–Liquid Microextraction prior to HPLC

Published:2024-01-11 Issue: Volume: Page:
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Katthanet Kanlayanee¹,Supo Suangchon¹,Jaroensan Jedsada¹,Khiaophong Wannipha¹,Kachangoon Rawikan¹,Ponhong Kraingkrai¹²,Pramual Pairot³,Thanee Isara³,Vichapong Jitlada¹²^ORCID

Affiliation:

1. Creative Chemistry and Innovation Research Unit, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand

2. Multidisciplinary Research Unit of Pure and Applied Chemistry (MRUPAC), Department of Chemistry and Center of Excellent for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand

3. Department of Biology, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand

Funder

Thailand Science Research and Innovation

Center of Excellence for Innovation in Chemistry

National Research Council of Thailand

Mahasarakham University

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c08365

Reference45 articles.

1. The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment

2. The use of edible insect proteins in food: Challenges and issues related to their functional properties

3. Functional properties of tropical banded cricket (Gryllodes sigillatus) protein hydrolysates

4. Cricket (Acheta domesticus) protein hydrolysates’ impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips