Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis

2015 ◽  
Vol 6 (5) ◽  
pp. 1578-1590 ◽  
Author(s):  
Valerie Lechevalier ◽  
Nuttinee Musikaphun ◽  
Angelique Gillard ◽  
Maryvonne Pasco ◽  
Catherine Guérin-Dubiard ◽  
...  
Keyword(s):  
Factor Analysis ◽  
Data Analysis ◽  
In Vitro Digestion ◽  
Egg White ◽  
Heating Effect ◽  
Multiple Factor Analysis ◽  
Egg White Proteins ◽  
Dry Heating ◽  
Multiple Factor

In vitrodigestion of egg white powders: multiple factor analysis to follow the dry-heating effect.

Effect of enzyme immobilization and in vitro digestion on the immune-reactivity and sequence of IgE epitopes in egg white proteins

2020 ◽  
Vol 11 (7) ◽  
pp. 6632-6642 ◽  
Author(s):  
Behzad Gazme ◽  
Karamatollah Rezaei ◽  
Chibuike C. Udenigwe
Keyword(s):  
Enzyme Immobilization ◽  
In Vitro Digestion ◽  
Immobilized Enzymes ◽  
Egg White ◽  
Immune Reactivity ◽  
Egg White Proteins

Immune-reactivity reduction of egg white proteins by free and immobilized enzymes and determination of degraded IgE epitopes.

scholarly journals Comparison of in vitro Digestion of Limed Split and Egg White Proteins.

2000 ◽  
Vol 37 (4) ◽  
pp. 234-244
Author(s):  
Ken-ichi SAKURAI ◽  
Yutaka KARASAWA ◽  
Katsuki KOH
Keyword(s):  
In Vitro Digestion ◽  
Egg White ◽  
Egg White Proteins

scholarly journals Multiple factor analysis for time-varying two-mode networks

2015 ◽  
Vol 3 (1) ◽  
pp. 18-36 ◽  
Author(s):  
GIANCARLO RAGOZINI ◽  
DOMENICO DE STEFANO ◽  
MARIA ROSARIA D'ESPOSITO
Keyword(s):  
Factor Analysis ◽  
Data Analysis ◽  
Multiple Correspondence Analysis ◽  
Point Of View ◽  
Time Varying ◽  
Multiple Factor Analysis ◽  
Multiway Data Analysis ◽  
Present Complex ◽  
Exploratory Data ◽  
Multiple Factor

AbstractMost social networks present complex structures. They can be both multi-modal and multi-relational. In addition, each relationship can be observed across time occasions. Relational data observed in such conditions can be organized into multidimensional arrays and statistical methods from the theory of multiway data analysis may be exploited to reveal the underlying data structure. In this paper, we adopt an exploratory data analysis point of view, and we present a procedure based on multiple factor analysis and multiple correspondence analysis to deal with time-varying two-mode networks. This procedure allows us to create static displays in order to explore network evolutions and to visually analyze the degree of similarity of actor/event network profiles over time while preserving the different statuses of the two modes.

A Comparison of Gelling Properties Stability of Dry-Heating and Maillard-Type Egg White Proteins

2015 ◽  
Vol 1095 ◽  
pp. 287-290 ◽  
Author(s):  
Wei Xu ◽  
Hai Bin Wang ◽  
Tao Xiang
Keyword(s):  
Storage Time ◽  
Egg White ◽  
Considerable Effect ◽  
Gel Texture ◽  
Gelling Properties ◽  
Egg White Proteins ◽  
Dry Heating ◽  
Water Holding ◽  
Gel Network ◽  
Better Than

Gelling properties stability of the Maillard-type and dry-heating egg white proteins (MEW and DEW) were investigated. MEW were prepared by storing sugar-preserved egg white proteins and glucose at 60 °C and 79% relative humidity for 2 days, and DEW were prepared by storing at 80°C in dry state (7.5% moisture content) for 7 days. The results showed that both MEW and DEW have excellent gelling properties. After storage at room temperature for 180 days, gel hardness, spring and cohesiveness of MEW increased by 1.92%, 1.89% and 4.24% respectively, water holding capacity of MEW gel decreased by 1.42%, while storage time had a considerable effect on those of DEW gels. A tight and more uniform network with constant stability in the course of storage was observed in the gel of MEW (500×), while gaps in EWP gel network were larger and the gel texture became looser with storage time. The results demonstrated that gelling properties stability of MEW is better than DEW.

scholarly journals Multiple factor analysis of eating patterns to detect groups at risk of malnutrition among home-dwelling older subjects in 2015

BMJ Open ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. e023548
Author(s):  
Marc-Antoine Sanchez ◽  
Didier Armaingaud ◽  
Yasmine Messaoudi ◽  
Aude Letty ◽  
Rachid Mahmoudi ◽  
...  
Keyword(s):  
Older Adults ◽  
Factor Analysis ◽  
Food Intake ◽  
Dietary Habits ◽  
Eating Patterns ◽  
Multiple Factor Analysis ◽  
Older Subjects ◽  
Multiple Factor ◽  
Group 1 ◽  
Meal Delivery

ObjectiveWe aimed to describe eating patterns among home-dwelling older subjects to establish typologies of eaters at higher or lower risk of malnutrition.DesignCross-sectional study between June and September 2015 using a standardised questionnaire. The questionnaire was given to home-help employees (responsible for delivering meals to home-dwelling older persons and helping them to eat). The employees were asked to complete the questionnaire three times during the same week, for the same older adults, in order to identify the totality of their food intake.SettingRegistered customers of the home meal delivery company ‘Azaé’ (France).Participants605 older home-dwelling persons were randomly selected among customers served by the home meal delivery company.OutcomesMultiple factor analysis was used to understand the different modes of food consumption and to establish eating profiles. Hierarchical classification was performed to construct eating profiles corresponding to the dietary habits of the respondents.ResultsAverage age of the older adults was 85.3 years; 73.5% were women. Overall, 59% of participants reported that they ate out of habit, while 33.7% said they ate for pleasure. We identified four different groups of eaters, at varying levels of risk for malnutrition. Individuals in group 4 had the highest food intake in terms of quantity; and were less dependent than individuals in group 1 (p=0.05); group 1 was at highest risk of malnutrition.ConclusionImproved understanding of eating habits can help detect risky behaviours and help caregivers to promote better nutrition among home-dwelling older subjects.

scholarly journals The appropriateness of sum scores as estimates of factor scores in the multiple factor analysis of ordered-categorical responses.

2020 ◽  
Author(s):  
Pere Ferrando ◽  
Urbano Lorenzo-Seva
Keyword(s):  
Factor Analysis ◽  
Unit Weight ◽  
Factor Scores ◽  
Multiple Factor Analysis ◽  
Non Linear ◽  
Categorical Responses ◽  
Sum Scores ◽  
Biased Estimates ◽  
Ordered Categorical ◽  
Multiple Factor

<p>Unit-weight sum scores (UWSSs) are routinely used as estimates of factor scores on the basis of solutions obtained with the non-linear exploratory factor analysis (EFA) model for ordered-categorical responses. Theoretically, this practice results in a loss of information and accuracy, and is expected to lead to biased estimates. However, the practical relevance of these limitations is far from clear. In this article we adopt an empirical view, and propose indices and procedures (some of them new) for assessing the appropriateness of UWSSs in non-linear EFA applications. A new automated approach for obtaining UWSSs that maximize fidelity and correlational accuracy is proposed. The appropriateness of UWSSs under different conditions and the behavior of the present proposal in comparison with other more common approaches are assessed with a simulation study. A tutorial for interested practitioners is presented using an illustrative example based on a well-known personality questionnaire. All the procedures proposed in the article have been implemented in a well-known noncommercial EFA program. </p>

Sign in / Sign up

Export Citation Format

Share Document