Journal of Food Physics, 1991
Editorial
EDITORIAL Our new scientific journal - JOURNAL OF FOOD PHYSICS - has been published at the University of Horticulture and Food Industry, Budapest since 1988. This rather new field of Science - to my opinion - belongs both to food Science and applied physics. In 1990 4 articles were published as original papers about the following topics: - fluorescence spectra fór quality control of paprika - nuclear microfilter in the winery V - foam characteristics of proteins - tobacco composition using IR spectra. 4 other articles were published as short coiranunications: - dimensionless numbers in food rheology - radioactive contamination of milk and fodder - laser testing equipment in the food industry - nv-ie»r Tni-’-ofilters in the distilling industry. We published 4 papers alsó as global reviews: - biophysics in relation to food physics - technical development of the meat industry - foodstuffs contamination after Chernobyl - education and research of food physics. I hope you will agree with my opinion: there are interesting papers alsó in this issue. The topics are quite different, e.g. radiostimulation technique in the agro-food sector, functional properties of plánt proteins, heat conduction of milk protein concentrate powder, food Science education in USA. In the "Editorial" of 1990 issue I was writing alsó a few words about our dreams fór the near future. The founders of the journal and somé scientists from different countries decided to establish a new scientific society: International Society of Food Physicists (ISFP).