摘要：Over the past decades interest, researchers from academia, industry ant national institution responsible for food control related to understanding the presence, formation and potential risk to public health by the compounds formed during domestic cooking and heat-processing of dierent foods, is increased. The discovery of acrylamide in food and high levels of acrylamide induces additional concern related to presence toxic compound that are formed during heat-processing. Heat-processing of food cause chemical chan- ges that as a result can have formation of chemical compounds with carcinogenic and mutagenic properties. Some of those compo- unds are: acrylamide, chloropropanols, heterocyclic amines, nitrosamines, polyaromatic hydrocarbons.
