Abstract
In this chapter, various minerals including macro-element such as calcium, phosphorus, potassium, sodium, chlorine and micro element such as iron, iodine, copper, zinc, and selenium have been introduced according to their distribution and forms, resources, and bioavailability in human, as well as their bioactive functions in human body. Some toxic minerals have also been illustrated about their toxicity and contamination pathways in food industry. It should be acquired that the mineral changes during food processing, storage, and their impact for the human utilization.
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Sun, A., Li, H. (2021). Minerals. In: Kan, J., Chen, K. (eds) Essentials of Food Chemistry. Springer, Singapore. https://doi.org/10.1007/978-981-16-0610-6_7
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DOI: https://doi.org/10.1007/978-981-16-0610-6_7
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