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Highlights of the second issue of the journal include an article by Josean Martínez Alija and Clara Talens, which explains how to create desserts without added sugar, and Eneko Atxa and Josu Trebolazabala discuss how to naturally extract aromas using non-aggressive techniques, so as to hold, enhance, and transfer these innovations in to the dishes. Christine E. Hansen, Misha T. Kwasniewski, and Gavin L. Sacks write about chemical and sensory changes during flambéing, and Raquel P.F. Guiné, Ana Dias, Ana Peixoto, Maria Matos, Marta Gonzaga, and Margarida Silva discuss both the development of a powdered olive oil and the product’s potential in the marketplace.
The International Journal of Gastronomy and Food Science is an atypical cookbook prepared for healthful gourmands with extraordinary taste and curiosity.