Data/hora: 07/06/2024 18:08:22

Biblioteca(s): 	Embrapa Pecuária Sudeste.	
Data corrente: 	19/08/2002	
Data da última atualização: 	21/06/2022	
Autoria: 	GOUVEIA, S. T.; LOPES, G. S.; FATIBELLO FILHO, O.; NOGUEIRA, A. R. de A.; NÓBREGA, J. A.	
Afiliação: 	SANDRO T. GOUVEIA, UFC; GISELE S. LOPES, UFSCAR; ORLANDO FATIBELLO FILHO, UFSCAR; ANA RITA DE ARAUJO NOGUEIRA, CPPSE; JOAQUIM A. NÓBREGA, UFSCAR.	
Título: 	Homogenization of breakfast cereals using cryogenic grinding.	
Ano de publicação: 	2002	
Fonte/Imprenta: 	Journal of Food Engineering, v.51, n.1, p.59-63, 2002.	
DOI: 	https://doi.org/10.1016/S0260-8774(01)00037-1	
Idioma: 	Inglês	
Conteúdo: 	Ready-to-eat breakfast cereals are important source of micronutrients despite the losses of these elements during processing. From an analytical point of view, these materials are complex heterogeneous samples containing as many as 13 constituents. It is critical that the sample be representative and grinding of the sample is essential before taking a sub-sample for subsequent steps in the analytical procedure. In this work the use of cryogenic grinding was studied as a fast and effective procedure for sample comminution and homogenization. This procedure is efficient and the powders obtained were acid-digested using a microwave-assisted procedure. Iron, manganese, and zinc were determined by flame atomic absorption spectrometry.	
Palavras-Chave: 	Cryogenic grinding; Sample preparation.	
Thesaurus Nal: 	breakfast cereals.	
Categoria do assunto: 	W Química e Física	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/41360/1/HomogenizationBreakfastCereals.pdf	
Registro original: 	Embrapa Pecuária Sudeste (CPPSE)	
Exemplares: 	CPPSE - (14096-1) - UPC - AP - DD - PROCI-2002.00080 - GOU - 2002.00080 - DIS