Journal of Food Physics, 1992
Editorial
3 EDITORIAL I sincerely hope that our rather new jouraal - which was founded in 1988 at the University of Horticulture and Food Industry, Budapest - is a bridge between specialists of food sector and physicists. Let's see what kind of papers were published in the 1991 issue! As original papers 2 articles were published on the following topics: - fiinctional properties of plánt protein isolates - application of radiostimulation technique in the agriculture and food industry Four articles were published as short Communications: - rheological parameters of fruits - heat conduction of milk protein concentrates - applicability of nuclear microfilter membranes in the food industry - 90Sr activity of animal bone-tissues As global reviews we published 5 papers: - radioactive contamination of foodstuffs between 1986 and 1990 - five years after Chemobyl - food Science education in the United States - teaching of generál physics at the Yale University - research and technical development in the milk industry I ain convinced you will agree with my opinion that there are useful and interesting articles in this 1992 issue too. They try to cover the two dominant fíelds of food physics: the determination of physical parameters of foodstuffs and the investigation and treatment of foodstuffs by physical methods. The topics in this volume are quite different e.g. functional properties of potato flakes, rheological properties of sour cherry using fructometer, thermophysical characteristics of horticultural products, radiation techniques and methods in the food sector. In the "Editorial" of the 1991 issue 1 wrote somé sentences about our dreams to establish a new scientific society: International Society of Food Physicists (ISFP). The dream came true in 1992. ISFP is attended to exist fór 50 years at least, and counts the days of its life írom the 1 st of January 1992. The aim of the society shall be to promote the cooperation on the application of physical methods and techniques in the research of food industry and applied physics all over the world. The membership is open to all European and non-European scientific boards and