The demand for new flavors continues to rise. Today's consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today's food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization.
Science, a multi disciplinary, weekly peer reviewed journal, ranks as the world's most prestigious scientific journal. The journal was established by Thomas Edison in 1880 and has been the official journal of AAAS since 1900. Content includes original research, news, book reviews, and coverage of events in the scientific community.
Discover is a science magazine that publishes articles about science for a general audience. The monthly magazine was launched in October 1980 by Time Inc. Discover was originally launched into a burgeoning market for science magazines aimed at educated non-professionals, intended to be somewhat easier to read than Scientific American but more detailed and science-oriented than magazines like Popular Science. Discover was left largely alone in its market space by the mid-1980s, but nevertheless decided to appeal to a wider audience, including more articles on psychology and psychiatry.
New Scientist is a weekly international science magazine and website covering recent developments in science and technology for a general English-speaking audience. Founded in 1956, it is published by Reed Business Information Ltd, a subsidiary of Reed Elsevier. New Scientist has maintained a website since 1996, publishing daily news. As well as covering current events and news from the scientific community, the magazine often features speculative articles, ranging from the technical to the philosophical.
