Abstract
In addition to the major components, all foods contain varying amounts of minerals. The mineral material may be present as inorganic or organic salts or may be combined with organic material, as the phosphorus is combined with phosphoproteins and metals are combined with enzymes. More than 60 elements may be present in foods. It is customary to divide the minerals into two groups, the major salt components and the trace elements. The major salt components include potassium, sodium, calcium, magnesium, chloride, sulfate, phosphate, and bicarbonate. Trace elements are all others and are usually present in amounts below 50 parts per million (ppm).
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
References
Anderson, R.A. 1988. Chromium. In Trace minerals in foods, ed. K.T. Smith. New York: Marcel Dekker.
Bakal, A., and H.C. Mannheim. 1966. The influence of processing variants of grapefruit juice on the rate of can corrosion and product quality. Israel J. Technol 4: 262–267.
Dunaif, G.D., and C.-S. Khoo. 1986. Developing low and reduced-sodium products: An industrial perspective. Food Technol 40, no. 12: 105–107.
Greger, J.L. 1985. Aluminum content of the American diet. Food Technol 39, no. 5: 73–80.
Hamm, R. 1971. Interactions between phosphates and meat proteins. In Phosphates in food processing, ed. J.M. deMan and P. Melnychyn. Westport, CT: AVI Publishing Co.
Hamm, R. 1972. Colloid chemistry of meat (in German). Berlin: Paul Parey.
Jenness, R., and S. Patton. 1959. Principles of dairy chemistry. New York: John Wiley & Sons.
Kiermeier, F., and W. Wigand. 1969. Selenium content of milk and milk powder (in German). Z. Lebensm. Unters. Forsch. 139: 205–211.
Lambeth, V.N., et al. 1969. Detinning by canned spinach as related to oxalic acid, nitrates and mineral composition. Food Technol 23, no. 6: 132–134.
Lee, K., and J.L. Greger. 1983. Bioavailability and chemistry of iron from nitrite-cured meats. Food Technol 37, no. 10: 139–144.
Lueck, R.H. 1970. Black discoloration in canned asparagus. Interrelations of iron, tin, oxygen, and rutin. Agr. Food Chem. 18: 607–612.
Marsh, A.C. 1983. Processes and formulations that affect the sodium content of foods. Food Technol 37, no. 7: 45–49.
Maurer, A.J. 1983. Reduced sodium usage in poultry muscle foods. Food Technol 37, no. 7: 60–65.
McKirahan, R.D., et al. 1959. Application of differentially coated tin plate for food containers. Food Technol 13: 228–232.
Meranger, J.C., and E. Somers. 1968. Determination of the heavy metal content of seafoods by atomic absorption spectrophotometry. Bull Environ. Contamination Toxicol 3: 360–365.
Merkel, R.A. 1971. Inorganic constituents. In The science of meat and meat products, ed. J.F. Price and B.S. Schweigert. San Francisco: W.H. Freeman and Co.
Morris, V.C., and O.A. Levander. 1970. Selenium content of foods. J. Nutr. 100: 1383–1388.
Nielsen, F.H. 1988. The ultratrace elements. In Trace minerals in foods, ed. K.T. Smith. New York: Marcel Dekker.
Offenbacher, E.G., and F.X. Pi-Sunyer. 1983. Temperature and pH effects on the release of chromium from stainless steel into water and fruit juices. J. Agr. Food Chem. 31: 89–92.
Pfeilsticker, K. 1970. Food components as metal chelates. FoodSci. Technol 3: 45–51.
Politz, M.L., and F.M. Clydesdale. 1988. Effect of enzymatic digestion, pH and molecular weight on the iron solubilizing properties of chicken muscle. J'. FoodSci. 52: 1081–1085, 1090.
Pollard, A., and C.F. Timberlake. 1971. Fruit juices. In The biochemistry of fruits and their products, Vol. 2, ed. A.C. Hulme. New York: Academic Press.
Poovaiah, B.W. 1986. Role of calcium in prolonging storage life of fruits and vegetables. Food Technol 40, no. 5: 86–89.
Price, W.J., and J.T.H. Roos. 1969. Analysis of fruit juice by atomic absorption spectrophotometry I. The determination of iron and tin in canned juice. J. Sci. Food Agric. 20: 427–439.
Reilly, C. 1996. Selenium in food and health. London: Blackie Academic and Professional.
Schrenk, W.G. 1964. Minerals in wheat grain. Technical Bulletin 136. Manhattan, KS: Kansas State University Agricultural Experimental Station.
Schweiger, R.G. 1966. Metal chelates of pectate and comparison with alginate. KolloidZ. 208: 28–31.
Seiler, B.C. 1968. The mechanism of sulfide staining of tin foodpacks. Food Technol. 22: 1425–1429.
Stevenson, C.A., and C.H. Wilson. 1968. Nitrogen enclosure of canned applesauce. Food Technol. 33: 1143–1145.
Toma, R.B., and D.J. Curtis. 1986. Dietary fiber: Effect on mineral bioavailability. Food Technol. 40, no. 2: 111–116.
Van Buren, J.P., and D.L. Downing. 1969. Can characteristics, metal additives, and chelating agents: Effect on the color of canned wax beans. Food Technol. 23: 800–802.
Vander Merwe, H.B., and G.G. Knock. 1968. In-can shelf life of tomato paste as affected by tomato variety and maturity. J. Food Technol. 3: 249–262.
Warren, H.V. 1972a. Variations in the trace element contents of some vegetables. J. Roy. Coll. Gen. Practit. 22: 56–60.
Warren, H.V. 1972b. Geology and medicine. Western Miner, Sept., 34–37.
Zook, E.G. et al. 1970. Nutrient composition of selected wheat and wheat products. Cereal Chem. 47: 720–727.
Zook, E.G., and J. Lehmann. 1968. Mineral composition of fruits. J. Am. Dietetic Assoc. 52: 225–231.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1999 Springer Science+Business Media New York
About this chapter
Cite this chapter
deMan, J.M. (1999). Minerals. In: Principles of Food Chemistry. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-6390-0_5
Download citation
DOI: https://doi.org/10.1007/978-1-4614-6390-0_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4614-6389-4
Online ISBN: 978-1-4614-6390-0
eBook Packages: Springer Book Archive