M
Michely Capobiango
Researcher at Universidade Federal de Minas Gerais
Publications - 17
Citations - 215
Michely Capobiango is an academic researcher from Universidade Federal de Minas Gerais. The author has contributed to research in topics: Gas chromatography & Solid-phase microextraction. The author has an hindex of 9, co-authored 15 publications receiving 192 citations.
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Journal ArticleDOI
Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques
TL;DR: This multi-assessment instrument approach of GC-O, GC×GC, and H/C MDGC provided an effective insight into the processed orange juice aroma.
Journal ArticleDOI
Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection.
Michely Capobiango,Raíssa Bittar Mastello,Sung-Tong Chin,Evelyn de Souza Oliveira,Zenilda de Lourdes Cardeal,Philip J. Marriott +5 more
TL;DR: The principal volatile compounds identified in this work, which are responsible for the characteristic aroma of the banana spirit, are 3-methylbutan-1-ol, 2-phenylethyl acetate and phenylesthyl alcohol.
Journal ArticleDOI
Optimization of enzyme assisted processes for extracting and hydrolysing corn proteins aiming phenylalanine removal.
Michely Capobiango,Daniella Cristine Fialho Lopes,Raquel Linhares Carreira,Wendel de Oliveira Afonso,Sérgio Duarte Segall,Marialice Pinto Coelho Silvestre +5 more
TL;DR: In this article, two enzyme assisted processes, protein extraction and hydrolysis, aiming phenylalanine (Phe) removal from corn, were studied and the effect of temperature (55 and 60°C) and time (1, 5, 15 and 24 h) was evaluated.
Journal ArticleDOI
Enzyme-catalyzed Production of Oligopeptides from Skim Milk
Rosângelis D. L. Soares,Michely Capobiango,Eliza Augusta Rolim Biasutti,Marialice Pinto Coelho Silvestre +3 more
TL;DR: The isolated action of the enzymes produced better peptide profiles than their simultaneous use, especially in terms of a higher amount of oligopeptides, which reached 56% in protein hydrolysates.
Journal ArticleDOI
Evaluation of Methods Used for the Analysis of Volatile Organic Compounds of Sugarcane ( Cachaça ) and Fruit Spirits
TL;DR: In this paper, the authors present studies performed to evaluate volatile organic compounds (VOC) in spirits, including high performance liquid chromatography, gas chromatogra-phy with flame ionisation detection, gas-chromatography with mass spectrometric detection and two-dimensional gas chromatography with time-of-flight mass-spectrometry.