An awareness survey on the presence and implications of acrylamide in West African foods and the extent of consumption of such foods

Conference poster

Akinosun, T., Ojinnaka, D. and Aouzelleg, A. (2018). An awareness survey on the presence and implications of acrylamide in West African foods and the extent of consumption of such foods. European Food Chemistry Congress. Netherlands 26 - 27 Jul 2018 Longdom Publishing SL. https://doi.org/10.4172/2157-7110-C5-090
AuthorsAkinosun, T., Ojinnaka, D. and Aouzelleg, A.
TypeConference poster
Abstract

Acrylamide is a neurotoxic, genotoxic and potentially carcinogenic compound, found in a wide range of foods, particularly heat-treated carbohydrate-rich foods. Many such foods and food products of West African origin are very popular within the community and beyond but, there is hardly any data on the awareness of the presence and the potential adverse health effects of acrylamide in foods.

KeywordsAcrylamide; West African foods; Food safety awareness
Year2018
PublisherLongdom Publishing SL
Digital Object Identifier (DOI)https://doi.org/10.4172/2157-7110-C5-090
Publisher's version
Publication dates
Print26 Jul 2018
Publication process dates
Accepted26 Jul 2018
Deposited04 Dec 2020
Web address (URL) of conference proceedingshttps://www.longdom.org/conference-abstracts/posters-accepted-abstracts/food-chemistry-congress-2018-proceedings-posters-accepted-abstracts-2445.html
Permalink -

https://openresearch.lsbu.ac.uk/item/8v870

Download files

Publisher's version
2157-7110-C5-090-005 poster Acrylamide 2018.pdf

  • 115
    total views
  • 318
    total downloads
  • 0
    views this month
  • 0
    downloads this month

Export as

Related outputs

Risk benefit assessment of acrylamide in bakery products and bread
Aouzelleg, A. and Ojinnaka, D. (2022). Risk benefit assessment of acrylamide in bakery products and bread. Nutrition and Food Science. https://doi.org/10.1108/nfs-09-2022-0312
Acrylamide in West African Foods; an Awareness and Consumption survey
Akinosun, T., Ojinnaka, D. and Aouzelleg, A. (2020). Acrylamide in West African Foods; an Awareness and Consumption survey. Journal of Experimental Food Science and Nutrition.
Micro and Nano Plastics: A Consumer Perception Study on the Environment, Food Safety Threat and Control Systems
Ojinnaka, D. and Aw, M. (2020). Micro and Nano Plastics: A Consumer Perception Study on the Environment, Food Safety Threat and Control Systems. Biomedical Journal of Scientific & Technical Research. 32 (2). https://doi.org/10.26717/BJSTR.2020.31.005064
Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts
Shivembe, A. and Ojinnaka, D. (2017). Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts. Integrative Food, Nutrition and Metabolism. 4 (6). https://doi.org/10.15761/ifnm.1000197
Novel non-thermal food preservation technology: the science and industrial application of high pressure, pulsed electric field and cold plasma
Aouzelleg, A. (2016). Novel non-thermal food preservation technology: the science and industrial application of high pressure, pulsed electric field and cold plasma. in: Hingley, M.K., Angel R.J., Memery J. and Vanhamme J. (ed.) A Stakeholder Approach to Managing Food Gower Publishing Ltd. pp. 42-44
Determination of Arsenic in Thai Rice
Ojinnaka, D. and Beck, N. (2016). Determination of Arsenic in Thai Rice. Food Science & Nutrition Technology. 2 (2). https://doi.org/10.23880/fsnt-16000120
Legislative control of quinoa in the United Kingdom and European Union
Ojinnaka, D (2016). Legislative control of quinoa in the United Kingdom and European Union. Madridge Journal of Food Technology. 1 (1), pp. 53 - 57 (4). https://doi.org/10.18689/mjft-1000108
High pressure control of protein structure and functionality
Aouzelleg, A. (2014). High pressure control of protein structure and functionality. nutrition and food science. 44 (1), pp. 41-46. https://doi.org/10.1108/NFS-04-2013-0059
Molecular studies of pressure & temperature induced structural changes in protein
Aouzelleg, A., Bull L-A, Price N.C. and Kelly S.M (2004). Molecular studies of pressure & temperature induced structural changes in protein. Journal of the science of food and agriculture. 84 (5), pp. 398-404. https://doi.org/10.1002/jsfa.1669
Differential scanning calorimetry study of pressure/temperature processed beta-lactoglobulin: effect of dextran sulphate
Aouzelleg, A. and Bull L-A (2004). Differential scanning calorimetry study of pressure/temperature processed beta-lactoglobulin: effect of dextran sulphate. Food research international. 37 (10), pp. 933-940. https://doi.org/10.1016/j.foodres.2004.06.007