Isolation of detoxified cassava (Manihot esculenta L.) leaf protein by alkaline extraction-isoelectric precipitation: Optimization and its characterization.

The cassava leaves protein isolate extraction and optimization were investigated using response surface methodology, where the maximum protein content (21.83 ± 0.41 g/100 g dm), extraction yield (18.

Evaluation of effect of vacuum frying on textural properties of food products.

Vacuum frying (VF) is known as the most popular food processing method for the production of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low temperature and frying period to provide higher qualitative products. The quantity of oil used for frying is less in the vacuum frying method as compared to other frying methods.

Review on the extraction of bioactive compounds and characterization of fruit industry by-products.

The by-products produced from fruit processing industries could be a potential hazard to environmental pollution. However, these by-products contain several biologically active molecules (essential fatty acid, phenolic compounds, flavonoids, coloring pigments, pectin, proteins, dietary fibers, and vitamins), which can be utilized for various applications in the food, pharmaceutical, cosmetic and textile industries. Nevertheless, during extraction, these bioactive compounds' recovery must be maximized using proper extraction technologies, keeping both economy and environment under consideration.