ABSTRACT
This chapter covers the role of mineral components in food products and human health. It presents the origin and contents of mineral components in food raw materials and products as well as factors affecting their appearance and speciation. It also contains information concerning changes in the contents and distribution of mineral components in foods due to storage and processing. Even small amounts of elements can influence positively or negatively the stability and sensory properties, as well as the biological value, of foods. Moreover, the interactions of mineral elements with other food components are described. The last section is devoted to mineral food additives, which play important role in food processing and the final product’s quality.
