Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions
نویسندگان
چکیده
منابع مشابه
Partial Least Square Regression PLS-Regression
PLS regression is a recent technique that generalizes and combines features from principal component analysis and multiple regression. Its goal is to predict or analyze a set of dependent variables from a set of independent variables or predictors. This prediction is achieved by extracting from the predictors a set of orthogonal factors called latent variables which have the best predictive pow...
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متن کاملPartial Least Squares Regression (PLS)
Number of latents The same number of factors will be extracted for PLS responses as for PLS factors. The researcher must specify how many latents to extract (in SPSS the default is 5). There is no one criterion for deciding how many latents to employ. Common alternatives are: 1. Cross-validating the model with increasing numbers of factors, then choosing the number with minimum prediction error...
متن کاملPartial Least Squares (PLS) Regression
Pls regression is a recent technique that generalizes and combines features from principal component analysis and multiple regression. It is particularly useful when we need to predict a set of dependent variables from a (very) large set of independent variables (i.e., predictors). It originated in the social sciences (specifically economy, Herman Wold 1966) but became popular first in chemomet...
متن کاملApplication of Partial Least Square Regression in Uncertainty Analysis
The aim of this work is to show how partial least squares (PLS) regression when combined with two other techniques Karhunen-Loeve (KL) expansion and Markov chain Monte Carlo (MCMC) can be efficient and effective at addressing parameter uncertainties that affect the predictive ability of a model for critical applications such as monitoring and control. We introduce a combination of PLS regressio...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2015
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-015-2054-2