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Nutritional stability is a critical aspect of food science that ensures the retention of essential nutrients from production to consumption. This article examines the factors influencing nutritional stability, including processing, storage, and transportation. It discusses the impact of environmental conditions, such as temperature, light, and humidity, on nutrient degradation. The article also explores strategies to enhance nutritional stability, such as fortification, packaging innovations, and the use of preservatives. By understanding and addressing these factors, we can improve the nutritional quality of foods and support better health outcomes.
