acrylamide

Acrylamide Mitigation Measures in Selected Foods in Nairobi

Anne Chepngeno Towett, Anthony Wanjohi Nyambura & Isabell Wairimu Kingori · Asian Food Science Journal · 2025

Aim: To identify mitigation measures to control acrylamide in selected foods. Study Design: Cross-sectional. Place and Duration of Study: Kibera slum, Nairobi County, May 2021. Methodology: A total of 632 participants (248 vendors and 384 consumers; aged 18 years and above) of se...

Open access Research Article 10.9734/afsj/2025/v24i9814

Impact of Frying Oil Types and Keeping Duration on the Safety, Storability and Acceptability Factors of Chin-Chin (Deep-Fried Snack)

Naomi E. Akhigbe & Mathew K. Bolade · Asian Food Science Journal · 2022

This study investigated the influence of frying oil types and storage duration on the acrylamide concentration, moisture variation pattern, thiobarbituric acid reactive substances (TBARS) content and acceptability factors of commonly consumed snack (chin-chin). A standard process...

Open access Research Article 10.9734/afsj/2022/v21i1030471