Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH 2 =CH-CO-NH 2 , that can be produced at high levels in high-carbohydrate heattreated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. Potato and bakery products account for around 50% and 20% of human exposure to acrylamide, respectively. Factors affecting acrylamide formation and degradation in foods are acrylamide precursors such as free amino acids (mainly asparagine), reducing sugars and processing conditions (i.e. baking time and temperature, moisture content and matrix of product). The aim of this review was to present some results from recent investigations of the effects of different factors affecting acrylamide formation in bakery products. Finally, recommendations are proposed as guidelines for baking manufacturers to reduce the level of acrylamide in their products.

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Acrylamide is a potential cause of a wide spectrum of toxic effects and is classified as probably "carcinogenic in humans". The discovery of acrylamide in human foods has given rise to extensive studies exploring its formation mechanisms and levels of exposure and has spurred search into suitable analytical procedures for its determination in foodstuffs. However, the exact chemical mechanisms governing acrylamide formation are not yet known and cheap, convenient, and rapid screening methods are still to be developed. Acrylamide in food is produced by heat-induced reactions between the amino group of asparagine and the carbonyl group of reducing sugars along with thermal treatment of early Maillard reaction products (Nglycosides). Similarly, the decarboxylated Schiff base and decarboxylated Amadori compounds of asparagine as well as the Strecker aldehyde have been proposed as direct precursors and intermediates of acrylamide. Corresponding chromatographic methods are used to determine various structural groups present in Maillard reaction model systems. Gas chromatography-mass spectrometry and liquid chromatography with tandem mass spectrometry analysis are both acknowledged as the main, useful, and authoritative methods for acrylamide determination. This review is an attempt to summarize the state-of-the-art knowledge of acrylamide chemistry, formation mechanisms, and analytical methods. Special attention is given to comparison of different chromatographic techniques, particularly the novel, simple, and low-cost methods of its determination.

This study aims to investigate the optimization of gelatin extraction from chicken deboner residue. An optimization procedure using a central composite design with three factors (HCl concentration, extraction temperature, and extraction time) was used in order to investigate the effects of these parameters on extraction yield, g-f, viscosity, and lightness. It was found that the optimum conditions for producing gelatin using response surface methodology (RSM) included an acid concentration of 6.73% and an extraction temperature of 86.8°C for 1.95 h. The predicted responses for these extraction conditions included a yield of 10.2%, a g-f of 526 g, a viscosity of 5.85 cP, and a lightness of 70.0. Verification experiments were conducted under optimal conditions to compare predicted and actual values of the dependent variables. Both actual and predicted values were found to nearly coincide, confirming that the estimation models were capable of reasonably and accurately predicting the dependent variables.