DETERMINATION OF IODINE CONTENT IN FOOD PRODUCTS - MODIFICATION OF THE SVEIKINA PROCEDURE.

A simple spectrophotometric method for the determination of total iodine content in foods by modification of Sveikina [1975] procedure, based on the works of Moxon and Dixon is reported. The modified method had about 100-fold higher sensitivity in comparison to the above mentioned methods. The method detection limit (MDL) was 0.01 ng per 100 g of food and a mean recovery test of 92%. This method was used for the analyses of total iodine content in different food products.

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NUCLEAR MAGNETIC RESONANCE – ANALYTICAL APPLICATIONS AND LIMITATIONS –– A PLENARY LECTURE

NANOMATERIALS IN ELECTROCHEMICAL BIOSENSORS FOR FOOD ANALYSIS – A REVIEW.

RESIDUAL GLUTEN CONTAMINATION IN SOME FOODSTUFF USED IN GLUTEN-FREE DIET BY COELIAC PATIENTS IN POLAND

APPLICATION OF THE SOLID PHASE MICROEXTRACTION (SPME) AND GAS CHROMATOGRAFY (GS, GC/MS) IN FOOD ANALYSIS.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.