Journal of Food Physics, 1989
Editorial
3 EDITORIAL I would nőt like to start a long lasting discussion about the reál meaning of the term "food physics" bút it is a fact that a similar one "food chemistry" is commonly used fór decades. The name "food physics" is nőt known enough in spite of the fact that the constituent words (food and physics) have been used fór thousands of years. Before establishing the Journal of Food Physics we performed thorough seprch with no success to find periodicals having similar title. There wgre plenty of different journals with the words "food" or "physics" in their names bút there was nőt any containing these words in the above combination. I wonder if this Journal is the first one of this special field. It would be great! We hope, we do nőt believe it in the lack of information, bút if we are wrong„ "sorry". "Errare humán est!" as the Latin says. If anybody of the readers knows a journal like ours, please let us knowl In the editors' opinion the Journal of Food Physics has to deal with the next topics: - investigation of foodstuffs by physical methods, - determi-ning the physical characteristics of foodstuffs. Concerning this field four original papers on the rapid control of radioactivity in milk, on the determination of boron content by INAA method, on the DSC measurement of spice samples and the effect of irradiation on the preservation of vegetables were published in 1988. There were four more articles as short Communications published, as well: investigation of foodstuffs by TL methods, intelligent measuring Systems in food industry, determination of the composition of pasta products by NIR 89 90 technique and calculation method fór Sr and Sr activities in food samples. Global reviews have alsó been published on the following topics: NIR spectroscopy in Hungary, natural