NATS 1560 Lecture Notes - Lecture 7: Disaccharide, Psyllium, Rancidification

• School: York University
• Department: Natural Science
• Course: NATS 1560
• Professor: Daniela Monaldi

Document Summary

The food industry: the i(cid:374)dustr(cid:455) that (cid:862)(cid:272)he(cid:373)i(cid:272)all(cid:455), (cid:373)e(cid:272)ha(cid:374)i(cid:272)all(cid:455) or ph(cid:455)si(cid:272)all(cid:455) tra(cid:374)sfor(cid:373)s (cid:373)aterials a(cid:374)d su(cid:271)sta(cid:374)(cid:272)es i(cid:374)to (cid:374)e(cid:449) produ(cid:272)ts. (cid:863, largest manufacturing industry in canada, since the 1950s, large-scale consolidation, domestically and internationally, has led to a worldwide oligopoly. Caffeinated beverages: caffeine, an alkaloid from certain plants. A stimulant of the central nervous system. May cause anxiety, insomnia, loss of calcium. Alkaloids are produced by plants to protect from predators. Caffei(cid:374)ated (cid:271)e(cid:448)erages do(cid:374)"t pro(cid:448)ide sig(cid:374)ifi(cid:272)a(cid:374)t (cid:374)utritio(cid:374: coffee native to ethopia, coffee (coffea arabica, coffea canephora or robusta) light, medium, dark roast, tea (camellia sinensis) Pekoa, orange pekoe: cocoa (theobroma cacao) chocolate drink: cocoa powder mixed with sugar and lecithin, non-caffeinated beverages: Herbal teas, or tisanes- brewed from leaves; primarily used as medical substance. How tender the leaves are make a difference in the final brew. 3 diff forms: chamomile, mint, and many others. Green tea- leaves willed for short time and then heated to stop enz activity.