Akrilamid je potencijalno kacerogeni spoj koji u hrani nastaje Maillard-ovom reakcijom između reducirajućih šećera i aminoliselina pri povišenim temperaturama. Cilj ovoga rada bio je prema dostupnoj literaturi proučiti, prema dostupnoj literaturi, odabrane grupe prehrambenih proizvoda u kojima tijekom prženja nastaje značajna količina akrilamida, uvjete koji pogoduju njegovu nastanku, koncentracije nastalog akrilamida kao i moguće metode smanjenja njegova nastanka. Rezultati znanstvenih istraživanja provedenih proteklog desetljeća pokazuju kako se pravilnim odabirom sirovine (odabir sorte, uvjeti skladištenja) i uvjeta procesa pripreme količina nastalog akrilamida u hrani može značajno smanjiti bez nepoželjnih utjecaja na kvalitetu konačnog proizvoda.

Acrylamide is potentially human carcinogen compound formed in food stuffs during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. The aim of this bachelor thesis was to study certain groups of products which form a significant amount of acrylamide during frying, conditions that favour its formation, the concentration of the formed acrylamide and possible methods of reducing its formation based on published literature data. The results of scientific researches conducted over past decade show that with the proper selection of ingredients (variety selection, storage condition) and conditions of preparation processes the amount of acrylamide produced in fried products can be significantly reduced without undesired influence on final product quality.