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Minerals

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Food Chemistry

Abstract

Minerals are the constituents which remain as ash after the combustion of plant and animal tissues. Minerals are divided into:

  • main elements,

  • trace elements and

  • ultra-trace elements

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Literature

  • Bohl, C.H., Volpe, S.L.: Magnesium and exercise. Crit. Rev. Food Sci. Nutr. 42, 533 (2002)

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München), Professor Dr.-Ing. W. Grosch (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München) & Professor Dr. rer. nat. P. Schieberle (Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München)

Authors
  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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  3. Professor Dr. rer. nat. P. Schieberle
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© 2004 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W., Schieberle, P. (2004). Minerals. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07279-0_8

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  • DOI: https://doi.org/10.1007/978-3-662-07279-0_8

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-40818-5

  • Online ISBN: 978-3-662-07279-0

  • eBook Packages: Springer Book Archive

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