Minerals in Food innovation: Processing, Functionality and Health Implications

Minerals in Food Innovation: Processing, Functionality and Health Implications offers a comprehensive exploration of the critical role of minerals in food systems, human nutrition, and public health. Covering fundamental concepts of mineral composition, bioavailability, and metabolism, the book examines how food processing, fortification, fermentation, and emerging food technologies influence mineral retention, functionality, and nutritional quality.

The volume highlights innovative strategies for mineral enhancement in conventional, plant-based, and novel foods while addressing their contributions to food quality, texture, antioxidant activity, gut health, and microbiome interactions. Dedicated chapters discuss regulatory considerations, sustainable food systems, and the growing importance of mineral-based innovations in addressing global nutritional challenges.

Bridging food science, nutrition, and health research, this book provides evidence-based insights into the development of mineral-rich foods that support health promotion and disease prevention. It serves as a valuable resource for researchers, food technologists, nutritionists, healthcare professionals, industry stakeholders, and students seeking to understand the evolving landscape of minerals in food innovation and their implications for future food and nutrition security.