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Mitigation of Acrylamide in Foods: An African Perspective

By Oluwafemi Ayodeji Adebo, Eugenie Kayitesi, Janet Adeyinka Adebiyi, Sefater Gbashi, Makumba Chewe Temba, Adeseye Lasekan, Judith Zanele Phoku and Patrick Berka Njobeh

Submitted: November 14th 2016Reviewed: April 4th 2017Published: November 2nd 2017

DOI: 10.5772/intechopen.68982

Downloaded: 237

© 2017 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Oluwafemi Ayodeji Adebo, Eugenie Kayitesi, Janet Adeyinka Adebiyi, Sefater Gbashi, Makumba Chewe Temba, Adeseye Lasekan, Judith Zanele Phoku and Patrick Berka Njobeh (November 2nd 2017). Mitigation of Acrylamide in Foods: An African Perspective, Acrylic Polymers in Healthcare Boreddy S.R. Reddy, IntechOpen, DOI: 10.5772/intechopen.68982. Available from:

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