Supplementation of Fructooligosaccharide Mildly Improves the Iron Status of Anemic Rats Fed a Low-Iron Diet
Fan Zhang, Ken Kin Lam Yung, Stephen Sum Man Chung, Chi Kong Yeung

Food Nutr. Sci. Vol.8 No.2, February 27, 2017
DOI:10.4236/fns.2017.82019

In Vitro Effects of Oil’s Fatty Acids on T-Cell Function of Obese Men
Asmaa Meraou, Hafida Merzouk, Amel Saidi, Amel Medjdoub, Sid Ahmed Merzouk, Mohamed Bénali, Slimane Belbraouet

Food Nutr. Sci. Vol.8 No.2, February 27, 2017
DOI:10.4236/fns.2017.82018

Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers
Marvin L. Moncada, Carlos E. Astete, Cristina M. Sabliov, Douglas W. Olson, Charles A. Boeneke, Kayanush J. Aryana

Food Nutr. Sci. Vol.8 No.2, February 24, 2017
DOI:10.4236/fns.2017.82017

Acceptability, Nutritional Quality and Contribution of Vegetable-Enriched Products to Nutrient and Energy Requirements of School Children Aged 5 to 13 Years
Nwatarali Philomena Onwuamaeze, Acham Hedwig, Nakimbugwe Dorothy

Food Nutr. Sci. Vol.8 No.2, February 24, 2017
DOI:10.4236/fns.2017.82016

Effect of Combining Ultrasound and Mild Heat Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice
Camel Lagnika, Yann C. S. Adjovi, Latifou Lagnika, Fructueux O. Gogohounga, Ornella Do-Sacramento, Raoul K. Koulony, Ambaliou Sanni

Food Nutr. Sci. Vol.8 No.2, February 21, 2017
DOI:10.4236/fns.2017.82015