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Food Chemistry pp 395-401 | Cite as

Minerals

  • H.-D. Belitz
  • W. Grosch

Abstract

Minerals are the constituents which remain as ash after the incineration of plant and animal tissues. They may be divided into two categories; main elements (Ca, P, K, Cl, Na, Mg) and trace elements (Fe, Zn, Cu, Mn, I, Mo, etc.). According to their biological roles, they may also be divided into essential elements, for which the biological roles are known; nonessential elements, with unknown functions, if any; and toxic elements, which may be ingested through food or water or absorbed from the air.

Keywords

Essential Trace Element Daily Requirement Feeding Test Ferrous Gluconate Copper Manganese 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Literature

  1. Lang, K.: Biochemie der Ernährung, 4. Aufl., Dr. Dietrich Steinkopff Verlag: Darmstadt. 1979CrossRefGoogle Scholar
  2. Pfannhauser, W: Essentielle Spurenelemente in der Nahrung. Springer Verlag: Berlin, 1988CrossRefGoogle Scholar
  3. Smith, K.T.: Trace Minerals in Foods. Marcel Dekker: New York, 1988CrossRefGoogle Scholar
  4. Wolfram, G., Kirchgeßner, M. (Eds.): Spurenelemente und Ernährung. Wissenschaftl. Verlagsgesellschaft: Stuttgart, 1990Google Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 1999

Authors and Affiliations

  • H.-D. Belitz
    • 1
  • W. Grosch
    • 1
  1. 1.Institut für LebensmittelchemieTechnischen Universität München and Deutsche Forschungsanstalt für LebensmittelchemieGarchingGermany

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