Journal of Food Physics, 2004-2005
Editorial
2 EDITORIAL The JOURNAL OF FOOD PHYSICS firstly was published in 1988, paralel with the ÉLELMISZERFIZIKAI KÖZLEMÉNYEK, written in hungarian. Because of various problems and reasons the Editorial Board decided to combine the english and hungarian versions in one joint issue since 2000. It means that the authors have the right to publish their articles both in english and hungarian, bút with english and hungarian abstracts. In this volume (XVII and XVIII or 2004 and 2005) we try to give a wide spectrum about food Science and applied physics. The topics cover e.g. the following fields: - dynamic texture measurement - control of hyperspectral measurement - milk fát globule changes in microwave field - physical methods to examine colouring substances - colour coordinates of paprika grist - dehydration of fruits - food safety and food physics - tendencies in food physics. Beginning with 2006 we plán to publish 1 volume per year, the next volume will be the XIX one. We do hope that we can continue the work which we began in 1988 with publishing of the first journal of the world, specialized on food physics, a subscience between food Science and applied physics. I would like to ask the effective help of the scientists and researchers of this special field and the support of sponsors. Prof. A.S. SZABÓ Editor-in-chief Journal of Food Physics 2004-2005