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| Registros recuperados : 1 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
19/08/2002 |
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Data da última atualização: |
21/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GOUVEIA, S. T.; LOPES, G. S.; FATIBELLO FILHO, O.; NOGUEIRA, A. R. de A.; NÓBREGA, J. A. |
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Afiliação: |
SANDRO T. GOUVEIA, UFC; GISELE S. LOPES, UFSCAR; ORLANDO FATIBELLO FILHO, UFSCAR; ANA RITA DE ARAUJO NOGUEIRA, CPPSE; JOAQUIM A. NÓBREGA, UFSCAR. |
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Título: |
Homogenization of breakfast cereals using cryogenic grinding. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
Journal of Food Engineering, v.51, n.1, p.59-63, 2002. |
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DOI: |
https://doi.org/10.1016/S0260-8774(01)00037-1 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Cryogenic grinding; Sample preparation. |
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Thesaurus NAL: |
breakfast cereals. |
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Categoria do assunto: |
W Química e Física |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/41360/1/HomogenizationBreakfastCereals.pdf
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Marc: |
LEADER 01408naa a2200217 a 4500
001 1041360
005 2022-06-21
008 2002 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/S0260-8774(01)00037-1$2DOI
100 1 $aGOUVEIA, S. T.
245 $aHomogenization of breakfast cereals using cryogenic grinding.$h[electronic resource]
260 $c2002
520 $aReady-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.
650 $abreakfast cereals
653 $aCryogenic grinding
653 $aSample preparation
700 1 $aLOPES, G. S.
700 1 $aFATIBELLO FILHO, O.
700 1 $aNOGUEIRA, A. R. de A.
700 1 $aNÓBREGA, J. A.
773 $tJournal of Food Engineering$gv.51, n.1, p.59-63, 2002.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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