[1] Devries, J.W., Prosky, L., Li, B., & Cho, S. (1999). A historical perspective on dietary fiber. Cereal Food world. 44, 367-369.
[2] Manilal, P.P. (2005). Super critical fluid extraction of rice bran with adsorption on rice hull ash. Thesis of Master of Science of Louisiana State University and Agricultural and Mechanical college.1-170.
[3] Hosensy, R.C. (1998). Principles of Cereals Sciences and Technology. AACC, St Paul, M.N.
[4] Guy, R. (2001). Extrusion cooking trchnologies and application. Florida, Wood head Publication. 50-100.
[5] Rashid, S. (2015). Effect of extrusion cooking on the dietary fibre content and water solubility Index of wheat bran extrudates. Food Sci. Tech., 50, 1533-1537.
[6] Huang, Y., and Ma, Y. (2016). The of effect extrusion processing on the physicochemical properties of extruded orange pomace. Food chem., 192, 363- 369.
[7] Dust, J.M., Gajda, A.M., Flickinger, E.A., Burkhalter, T.M., Merchen, N.R., Fahey, G.C. (2004) .Extrusion conditions affect chemical composition and in vitro digestion of select food ingredients. J. Ag.Food chem., 52(10), 2989-2996.
[8] Charunuch, C., Limsangouan, N., Prasert, W.and Wongkrajang, K. (2014). Optimization of extrusion conditions for ready- to- eat breakfast cereal enhanced with defatted rice bran. Food Res Int., 21(2), 713-722.
[9] Dhungana, P., Chauhan, A.and Sing, S. (2014) .Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing. J. Food Science. 8(5), 246-277.
[10] Kim, C.J., Byun, S.M., Cheigh, H.S. and Kwon, T.W. (1987). Optimization of Extrusion Rice bran stabilization process. 52(5), 1355- 1357.
[11] Parvaneh, V. (1990). Quality Control & the Chemical Analysis of Food, Published by University of Tehran, 85-128.
[12] AOAC. (2000) .Official methods of analyses.Association of Official Analycal Chemists, Washington, DC.
[13] American Association of cereal Chemist. (2000). Approved Methods of the AACC (10th Ed). The Association, S.Paul, MN.
[14] Prosky, L., Asp, N.G., Scheweizer, T.F., Devaries, J.W., & Furda, I. (1988). Determination of insoluble, soluble, and total dietary fibre in foods and food products: Interlaboratory study. J.AoAc. 71, 1017-1023.
[15] Selan, M.M., Brazaca, S. (2014). Characterisation and potential application of pinapple pomace in an extruded product for fibre enhancement. Food Chem. 163, 23-30.
[16] Potter, R., Stojceska, V., Plunkett, A. (2013). The use of fruit powders in extruded snacks suitable for children’s diets. Food sci.Tech; 51(2), 537-544.
[17] Lazou, A., Krokida, M. (2010). Functional properties of corn and con-lentil extrudates. Food Res.Int. 43(2), 609-616.
[18] Prakongpan, T., Nitithamyong, A., Luangpituksa. P. (2002). Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores. Food Chem., 67, 1308 – 1313.
[19] Mesquita, C.B., Leonel, M., Mishan, M.M. (2013). Effect of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour.Food sci.Tech. 33(3), 404-410.
[20] Chen, C.W., and Ho, C.T. (1995). Antioxidant properties of polyphenols extracted from green and black teas, Food Lipids., 2, 35-46.
[21] Roa, V., De Daza, M.S.T. (1991). Evaluation of water activity measurement with a dew point electronic humidity meter. Lebensm Wiss Technol, 24, 208-213.
[22] Salehifar, M., Fadaei, V. (2011). Composition of some functional properties and chemical contituents of dietary fiber of Iranian rice bran extracted by chemical and enzymatic methods. Afri.J. Biotechnoly., 10(80), 18528-18531.
[23] Sanders, T.A.B., and S.Reddy. (1992). the influence of rice bran on plasma lipids and lipoproteins in human volunteers. Eur.J.Clin.Nurt. 46,167-172.
[24] Houston, D.F. and Kohler, G.O. (1970). Nutritional properties of rice. National Acadamy of Science.USA, Washangton, DC, P.65.
[25] Ammisah, J.G.N., Ellis, W.O., Oduro.I.and Manful, J.T. (2003). Nutrient composition of bran from new rice varieties under study in Ghana. Food control. 14, 21-24.
[26] Bhattacharya, K.R. (1988). Rice Bran: Regional Extension Service centre (Rice Milling) Scientific Series No.7.CFTRI, Mysore 570013.
[27] Kahlon, T.S., Saunders, R.M., Chow, F.I., and Betschart, A.A. (1990). Influence of rice bran, oat bran and wheat bran on cholesterol and triglycerides in hamsters. Cereal chem., 67,439-443.
[28] Del Valle, M., Camara, M, and Torija, M.E. (2006). Chemical characterization of tomato pomace. J. Agr. Food Chem., 86, 1232-1236.
[29] Isik, F. and Topkaya, C. (2016). Effects of tomato pomacesupplementation on chemical and nutritional properties of crackers. Ital. J. Food Sci., 28, 525-535.
[30] Silva, Y.P.A., Borba, B.C., Reis, M.G., Caliari, M., Ferreira, T.A.P.C. 2016. Tomato industrial waste as potential source of nutrieents.Nutrition Science Conference. 22-25.
[31] Caprez, A., Arrigoni, E., Amado, R., and Zeukom, H. (1986). Influence of different types of thermal treat Ment on the chemical composition and physical properties of wheat bran. J.cereal Sci., 4, 233-239.
[32] Fleury, N., and Lahaye, M. (1991). Chemical and physic-chemical charactrisation of fibres from Lamiaria digitata (Kombu Breton): A physiological approach. J.Sci. Food Agric., 55, 389-400.
[33] Omohimi, C.I., Sobukola, O.P., Sarafadeen, K.O., Sanni, L.O. (2013). Effect of process parameters on the proximate composition, functional & sensory properties, WASET. 7 (4), 540-549.
[34] Siddiq, M., Ravi, R., Harte, J.B. and Dolan, K.D. (2010). Physical & functional characteristics of selected dry bean (Phaseolus vulgaris L) flour, Food Sci. Tech., 43, 232-237.
[35] Carvalho, A.F.U., Portela, M.C.C, Sousa, M.B. (2009). Physiological and physicochemical characterization of dietary fiber from the green seaweed ULva fasciata Delile, Braz j Bio. 69(3), 969-977.
[36] Zapotoczny, P., Markowski, M., Majewska, K., Ratajski, A., and Konopko, H. (2006). Effect of temperature on the physical, functional and mechanical characteristics of hot-air-puffed amaranth seeds. J.Food Eng., 76, 469-476.
[37] Nelson, A. (2001). Defining high-fiber ingredient terminology.High-Fiber Ingredients. 1-83
[38] Ralet, M.C., Della Valle, G & Thibault, J.F. (1993). Raw and extruded fiber from pea hulls. Part1: Composition and physicochemical properties.Carbohydr Polym. 20, 17-23.
[39] Cespedes, M.A.L., Bustos, F.M., Chang, Y. (2010). The Effect of Extruded Orange Pulp on Enzymatic Hydrolysis of Starch and Glucose Retardation Index. Food Bioprocess Technol., 3, 684-692.
[40] Onimawo, I.A. and Egbekun, N.M. (1998). Comrehensive food science and nutrition.Benin city: Ambik press revised.Ed.In chandi, G.K.and Sogi, K.D. (2007). Functional properties of rice bran protein concentrates. J.Food Eng., 79, 592-597.
[41] Yagci, S., Gogus, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food- by- products. J.Food Eng., 86, 122-132.
[42] Io, S.and Berghofer, E. (1999) .Kinetics of colour changes during extrusion cooking of maize grits. J.Food Eng., 39(1), 37-80.
[43] Ding, Q-B., Ainsworth, P., Plunkett, A., Tucker, G., Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J.Food Eng., 66,283-289.
[44] Kim, C.H. and Maga, J.A. (1987). Properties of extruded whey protein concentrate and cereal flour blends. J. Food Sci. Technol., 20,311-318.
[45] Io, S., Tomschik, U., Berghofer, E. and Mundigler, N. (1996). The effect of extrusion operating conditions on the apparent viscosity and the properties of extrudeds in twin-screw extrusion cooking of maize grits. J. Food Sci. Technol., 29,593-598.
[46] Bhattacharya, S. and Prakash, M. (1994). Extrusion of blends of rice and chick pea flours: A response surface analysis. J.Food Eng., 21(3), 315-330.
[47] Rouilly, A., Jord, J., Rigal, L. (2006). Thermo- mechanical processing of suger beet pulp. Carbohydr Polym., 66, 81-87.
[48] Nikmaram, N., Garavand, F., Elhamirad, A.H., Beiraghi-toosi, Sh., Goli-Movahhed, G.A. (2015). Production of high quality expanded corn extrudates containing sesame seed using response surface methodology. QUAL ASSUR SAF CROP., 7 (5), 713-720.
[49] Kaur, S., Sharma, S., Singh, B., Dar, B.N. (2013). Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans. J Food Sci Technol., 52(3), 1670-1676.
[50] Liu, Y., Hsieh, F., Heymann, H., Huff, H.E. (2000). Effect of process conditions on the physical and sensory properties of extruded oat-corn puff. J.Food Sci., 65, 1253-1259.
[51] Altan, A., Mccarthy, K.L., and Maskan, M. (2008). Evaluation of snack foods from barley- tomato pomace blends by extrusion processing. J.Food Eng., 84(2), 231-242.
[52] Okba, M.A., Abdelrasol, E.A.and Gomaa, M.A. (2014). Production of snacks digestibility protein from barley.and Tomato wastes. J.Food and Dairy Sci., 5(2), 139-151.
[53] Kim, Y., Kim, W. Kim, D.O., Kim,H.Y., Kim, H.Y., Kim, B.Y., Baik, M.Y.& Lee, H. (2015) . Effects of Moisture Content and Puffing Pressure on Extraction Yield and Antioxidant Activity of Puffed 21-year-old Platycodon grandiflorum Roots. Food Sci. Biotechnol., 24(4), 1293-1299.
[54] Bisharat, G.I., Elen, P.N., Panagiotou, N.M., Krokida, M.K .and Maroulis, Z.B. (2014). Thermal, textural, and physicochemical analysis of corn extrudates eniched with broccoli or olive paste, Int J Food Prop., 17(9), 2100-2116.
[55] Wang, T., He, F. and Chena, G. (2014). Improving bio accessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review. J.Funct.Foods. 7,101-111.
[56] Repo-Carrasco-Valencia, R., Pena, J., Kallio, H. and Salminen, S. (2009). Dietary fiber and other functional components in two varities of crude and extruded kiwicha (Amaranthus caudatus), J.Cereal Sci., 49, 219-222.
[57] Sensoy I., Rosen R.T., Ho C.-T., Karwe M.V. (2006). Effect of processing on buckwheat phenolics and antioxidant activity. Food Chem., 99, 388-393.
[58] Jangam, S.V. and Mujumdar, A.S. (2010). Basic concepts and definition. In: S.V. Jangam, C.L. Law, A.S. Mujumdar (Eds.), Drying of Foods, Vegetables and Fruits, vol.1, ISBN - 978- 981-08-6759.
[59] Jenson, P.N. and Risbo, J. (2007). Oxidative stability of snack and cereal products in relation to moisture sorption, Food Chem., 103(3), 717-724.
[60] Fallahi, P., Muthukumarappan, K., Rosentrater, K.A. and Brown, M.L. (2012). Twin-screw extrusion processing of vegetable-based protein feeds for yellow perch (perca flavescens) containing distillers dried grains, soy protein concentrate, and fermented high protein soybean meal, J.Food. Res., 1(3)230.
[61] Foley, J.J., and Rosentrater, K.A. (2013). Physical properties of extruded corn coproducts, AN ASABE Meeting Presentation.Paper Number: 131594705.
[62] O She, N.Arent, E. and Gallagher, E. (2013). Enhancing an extruded puffed snack by optimizing die head temperature, screw speed and apple pomace inclusion, Food Bioproc Tech., 7, 1767-1782.