Wydawnictwo
Uniwersytetu Przyrodniczego w Poznaniu

Both, traditional and innovative food are essential elements of nowadays consumers' menus. Regardless of the food processing techniques used, consumer preferences remain individual. The goal of food technology and food analysis is to monitor, on the one hand, the needs of the food market, and on the other hand – the possibilities of the food industry. This monograph is a compilation of scientific work showing how far the considerations of food can be, both – local vs. global, and traditional vs. innovative.

Preface

Monika Beszterda, Agata Zaremba
Bisphenol A and its derivatives as an endocrine disrupting chemicals: occurrence, detection methods and toxicology – a critical review

Olena Koshel
Derivatographic studies of the milk-containing thermostable fillings composition

Arkadiusz Zakrzewski, Monika Kurpas, Anna Zadernowska, Wioleta Chajęcka-Wierzchowska
Genomic resistance characteristics of Listeria monocytogenes isolated from food

Urszula Zarzecka, Anna Zadernowska, Wioleta Chajęcka-Wierzchowska
Effect of high pressure processing on the survival of Lactococcus strains from commercial starter cultures

Tetiana Stepanova, Nan Haijuan, Li Bo
Modern aspects of cultivated mushrooms use in the technology of sausages

Agnieszka Zawadzka, Anna Janczewska, Marcin Dziedziński, Marek Siwulski, Kinga Stuper-Szablewska, Dominik Szwajgier, Joanna Kobus-Cisowska
Effect of cultivation temperature on the content of selected active components in the anatomical parts of oyster mushroom (Pleurotus ostreatus L.)