Annunziata, A., Vecchio R. (2011). Functional foods development in the European market: A consumer perspective. J. Funct. Foods, 3, 223–228.10.1016/j.jff.2011.03.011
Arias-Aranda, D., Romerosa-Martinez M. M. (2010). Innovation in the functional foods industry in a peripheral region of the European Union: Andalusia (Spain). Food Policy, 35, 240–246.10.1016/j.foodpol.2009.12.008
Brennan, M. A., Merts I., Monro J., Woolnough, J., Brennan C. S. (2008). Impact of guar and wheat bran on the physical and nutritional quality of extruded breakfast cereals. Starch - Stärke, 60, 248–256.10.1002/star.200700698
Brennan, M. A., Monro, J. A., Brennan, C. S. (2008). Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration. Int. J. Food Sci. Technol., 43, 2278–2288.10.1111/j.1365-2621.2008.01867.x
Brennan, M. A., Derbyshire, E., Tiwari, B. K., Brennan, C. S. (2009). Ready-to-eat snack products: The role of extrusion technology in developing consumer acceptable and nutritious snacks. Int. J. Food Sci. Technol., 48, 893–902.10.1111/ijfs.12055
Brennan, C., Brennan, M., Derbyshire, E., Tiwari, B. (2011). Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends Food Sci. Technol.,22, 570–575.10.1016/j.tifs.2011.05.007
Camire, M. E., Camire, A., Krumhar, K. (1990). Nutritional changes during extrusion cooking. CRC Crit. Rev. Food Sci. Nutr., 29 (1), 35–53.10.1080/104083990095275132184829
Černiauskiene, J., Kulaitiene, J., Danilčenko, H., Jariene, E., Juknevičiene, E. (2014). Pumpkin fruit flour as a source for food enrichment in dietary fiber. Notulae Botanicae Horti Agrobotanici Cluj-Napoca,42, 19–23.10.15835/nbha4219352
Dar, A. H., Sharma, H. K., Kumar, N. (2014). Effect of extrusion temperature on the microstructure, textural and functional attributes of carrot pomace-based extrudates. J. Food Proc. Preserv.,38, 212–222.10.1111/j.1745-4549.2012.00767.x
Delgado-Nieblas, C. I., Zazueta-Morales, J. J., Gallegos-Infante, J. A., Aguilar-Palazuelos, E., Camacho-Hernández, I. L., Ordorica-Falomir, C. A., Pires de Melo, M., Carrillo-López, A. (2015). Elaboration of functional snack foods using raw materials rich in carotenoids and dietary fibre: Effects of extrusion processing. CyTA - Journal of Food, 13 (1), 69–79.10.1080/19476337.2014.915892
Dilip, J., Devi, M., Thakur, N (2013). Study on the effect of machine operative parameters on physical characteristics of rice/maize based fruit/vegetable pulp fortified extrudates. Agricult. Eng. Int. CIGR J.,15, 231–242.
Dreher, M. (2001). Dietary fibre overview. In: Handbook of Dietary Fibre. Cho, S. S., Dreher, M. L. (eds.). Marcel Dekker, Inc., New York, pp. 1–16.10.1201/9780203904220.pt1
Dutta, D., Dutta, A., Raychaudhuri, U., Chakraborty, R. (2006). Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree. J. Food Eng.,76, 538–546.10.1016/j.jfoodeng.2005.05.056
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chem.,124, 411–421.10.1016/j.foodchem.2010.06.077
Emin, M. A., Mayer-Miebach, E., Schuchmann, H. P. (2012). Retention of β-carotene as a model substance for lipophilic phytochemicals during extrusion cooking. LWT - Food Sci. Technol.,48, 302–307.10.1016/j.lwt.2012.04.004
Kaczmarczyk, M. M., Miller, M. J., Freund, G. G. (2012). The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metab. Clin. Exper.,61, 1058–1066.10.1016/j.metabol.2012.01.017
Kampuse, S., Straumīte, E., Mūrniece (2013). Evaluation of rowanberry and rowanberry-pumpkin sauces. Proc. Latvian Acad. Sci., Section B,67, 422–428.10.2478/prolas-2013-0055
Lado, J., Cronje, P., Alquézar, B., Page, A., Manzi, M., Gómez-Cadenas, A., Stead, A. D., Zacarías, L., Rodrigo, M. J. (2015). Fruit shading enhances peel color, carotenes accumulation and chromoplast differentiation in red grapefruit. Physiol. Plant.,154, 469–484.10.1111/ppl.1233225676857
Obradović, V., Babić, J., Šubarić, D., Jozinović, A., Ačkar, Š., Klarić, I. (2015). Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates. Food Chem., 183, 136–143.10.1016/j.foodchem.2015.03.04525863621
Riaz, M. N. (2000). Introduction to extruders and their principles. In: Extruders in Food Applications. CRC Press, Boca Raton, United States of America, pp. 1–23.10.1201/9781482278859
Seo, J. S., Burri, B. J., Quan, Z., Neidlinger, T. R. (2005). Extraction and chromatography of carotenoids from pumpkin. J. Chromatography A,1073, 371–375.10.1016/j.chroma.2004.10.04415909543
Waramboi, J. G., Gidley, M. J., Sopade, P. A. (2013). Carotenoid contents of extruded and non-extruded sweetpotato flours from Papua New Guinea and Australia. Food Chem.,141, 1740–1746.10.1016/j.foodchem.2013.04.07023870886