date:Feb 06, 2017
e heat stable (such as vitamins A and E and various minerals) are incorporated into the cereal itself (they're baked right in). Nutrients that are not stable to heat (such as B-vitamins) are applied directly to the cereal after all heating steps are completed. Each cereal is unique -- some can handle more nutrients than others can. This is one reason why fortification levels are different across all cereals.
Q. What is the role of modern technology in producing food additives?
A.Many new techni