Characterization of palatability and ease of deglutition of the five basic tastes by partial least squares regression analysis using myoelectric potential parameters of the submental muscle

2022 ◽  
Author(s):  
Reiko Ueda ◽  
Kana Umetani ◽  
Fumiko Konishi ◽  
Anju Mori ◽  
Toshitada Nagai ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Least Squares ◽  
Partial Least Squares ◽  
Partial Least Squares Regression ◽  
Least Squares Regression ◽  
Potential Parameters

Inhibition effects of Maillard reaction products derived from l-cysteine and glucose on enzymatic browning catalyzed by mushroom tyrosinase and characterization of active compounds by partial least squares regression analysis

RSC Advances ◽  
2016 ◽  
Vol 6 (70) ◽  
pp. 65825-65836 ◽  
Author(s):  
Haining Xu ◽  
Xiaoming Zhang ◽  
Eric Karangwa
Keyword(s):  
Regression Analysis ◽  
Least Squares ◽  
Maillard Reaction ◽  
Partial Least Squares Regression ◽  
Enzymatic Browning ◽  
Maillard Reaction Products ◽  
Mushroom Tyrosinase ◽  
Least Squares Regression ◽  
Reaction Products

Inhibition of tyrosinase activity by Maillard reaction products derived from cysteine and glucose (Cys-MRPs) was studied.

scholarly journals Method Validation for Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate

2004 ◽  
Vol 87 (5) ◽  
pp. 1164-1172 ◽  
Author(s):  
Manuela Buchgraber ◽  
Franz Ulberth ◽  
Elke Anklam ◽  
H Bernaert ◽  
B Cleenewerck ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Cocoa Butter ◽  
Least Squares ◽  
Partial Least Squares ◽  
Partial Least Squares Regression ◽  
Fat Content ◽  
Cocoa Butter Equivalent ◽  
Least Squares Regression ◽  
Cocoa Butter Equivalents ◽  
Detection And Quantification

Abstract A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas chromatography into triacylglycerol fractions according to their acyl-C-numbers, and within a given number, also according to unsaturation. The presence of cocoa butter equivalents is detected by linear regression analysis applied to the relative proportions of the 3 main triacylglycerol fractions of the fat analyzed. The amount of the cocoa butter equivalent admixture is estimated by partial least-squares regression analysis applied to the relative proportions of the 5 main triacylglycerols. Cocoa butter equivalent admixtures were detected down to a level of 2% related to the fat phase, corresponding to 0.6% in chocolate (assumed fat content of chocolate, 30%), without false-positive or -negative results. By using a quantification model based on partial least-squares regression analysis, the predicted cocoa butter equivalent amounts were in close agreement with the actual values. The applied model performed well at the level of the statutory limit of 5% cocoa butter equivalent addition to chocolate with a prediction error of 0.6%, assuming a chocolate fat content of 30%.

Partial least squares regression analysis of the alkaloids of flue-cured tobacco in Guizhou

2014 ◽  
Vol 39 (5) ◽  
pp. 463-465
Author(s):  
Kai CAI ◽  
Zhang-min XIANG ◽  
Shu-ping ZHOU ◽  
Zhao-liang GENG ◽  
Yong-hui GE ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Least Squares ◽  
Partial Least Squares ◽  
Partial Least Squares Regression ◽  
Least Squares Regression
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