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Unformatted text preview: e p.437). Tea contains flavonoids (phenolic compounds), such as: catechins and epigallocatechin gallate (EGCG), which are antioxidants. Coffee two species (McGee p.442): Coffea arabica and canephora (commonly referred to as Robusta beans). Arabica has superior quality and taste, and an average caffeine content < 1.5% wt; it represents ~70% of the world production. Robusta has a higher caffeine content (2.4‐2.8% wt). Roasting of coffee beans leads to color changes and development of flavor (see McGee p.443). Chocolate (Theobroma cacao = food of the gods). The cocoa tree was sacred in pre‐Columbian Mexico. Maya and...
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This note was uploaded on 01/25/2014 for the course MAT 1 taught by Professor Higgins during the Fall '13 term at UC Davis.

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