Aspects of the present disclosure generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.

An efficient green method for the synthesis of noble metal/transition metal oxide nanocomposite comprising reducing noble metal salt and a templating metal oxide is disclosed. The method is a one-step method comprises mixing coffee seed husk extract, a noble metal precursor, and a transition metal precursor; and filtering and drying the nanocomposite. The nanocomposite prepared by the method of the invention displays all the characteristics and biocidal activity of a composite prepared by traditional methods.

An efficient green method for the synthesis of noble metal/transition metal oxide nanocomposite comprising reducing noble metal salt and a templating metal oxide is disclosed. The method is a one-step method comprises mixing coffee seed husk extract, a noble metal precursor, and a transition metal precursor; and filtering and drying the nanocomposite. The nanocomposite prepared by the method of the invention displays all the characteristics and biocidal activity of a composite prepared by traditional methods.

The present disclosure relates to a method of isolating a yeast strain that is able to degrade L-asparagine under non-inducing conditions comprising repeated cycles of adaptive evolution and mutagenesis followed by strain selection. Also included are yeast strains obtained by the method, and methods and uses thereof for reducing asparagine, and thus acrylamide, during food preparation and processing.

The present disclosure relates to a method of isolating a yeast strain that is able to degrade L-asparagine under non-inducing conditions comprising repeated cycles of adaptive evolution and mutagenesis followed by strain selection. Also included are yeast strains obtained by the method, and methods and uses thereof for reducing asparagine, and thus acrylamide, during food preparation and processing.

In the penetration step, a carbon dioxide fluid is contacted to a sample of coffee green bean inside a chamber at a temperature of 28-50 C. and a pressure of 950-3,500 psi for 3-30 minutes to allow the carbon dioxide fluid to penetrate into the sample of coffee green bean. In a pressure relief step, the pressure in the chamber is reduced to normal pressure in a time period of 2-15 minutes, allowing the carbon dioxide fluid penetrated into the sample of coffee green bean to break down cell wall of the sample of coffee green bean to obtain a sample of coffee green bean with broken cell wall.

In the penetration step, a carbon dioxide fluid is contacted to a sample of coffee green bean inside a chamber at a temperature of 28-50 C. and a pressure of 950-3,500 psi for 3-30 minutes to allow the carbon dioxide fluid to penetrate into the sample of coffee green bean. In a pressure relief step, the pressure in the chamber is reduced to normal pressure in a time period of 2-15 minutes, allowing the carbon dioxide fluid penetrated into the sample of coffee green bean to break down cell wall of the sample of coffee green bean to obtain a sample of coffee green bean with broken cell wall.

Shown herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Shown herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Provided is a method of producing a chlorogenic acid-containing composition, including a step of subjecting coffee beans to column extraction using an aqueous solvent, in which the coffee beans include at least one selected from the group consisting of green coffee beans, decaffeinated green coffee beans, roasted coffee beans having an L value of 40 or more, and decaffeinated roasted coffee beans having an L value of 25 or more, and include at least one selected from the group consisting of unground coffee beans and ground coffee beans having an average particle size of 2.0 mm or more.