01408naa a2200217 a 450000100080000000500110000800800410001902400550006010000190011524500890013426000090022352007440023265000220097665300230099865300230102170000170104470000240106170000260108570000200111177300590113110413602022-06-21       2002    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/S0260-8774(01)00037-12DOI1 aGOUVEIA, S. T.  aHomogenization of breakfast cereals using cryogenic grinding.h[electronic resource]  c2002  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.  abreakfast cereals  aCryogenic grinding  aSample preparation1 aLOPES, G. S.1 aFATIBELLO FILHO, O.1 aNOGUEIRA, A. R. de A.1 aNÓBREGA, J. A.  tJournal of Food Engineeringgv.51, n.1, p.59-63, 2002.