Partial least squares (PLS) approach is proposed for linear discriminant analysis (LDA) when predictors are data of functional type (curves). Based on the equivalence between LDA and the multiple linear regression (binary response) and LDA and the canonical correlation analysis (more than two groups), the PLS regression on functional data is used to estimate the discriminant coefficient functio...

The purpose of this paper is to study some properties of the Newton maps associated to real quintic polynomials. First using the Tschirnhaus transformation, we reduce the study of Newton’s method for general quintic polynomials to the case f(x) = x − c x + 1. Then we use symbolic dynamics to consider this last case and construct a kneading sequences tree for Newton maps. Finally, we prove that ...

We introduce a tree structure for the iterates of symmetric bi-modal maps and identify a subset which we prove to be isomorphic to the family of unimodal maps. This subset is used as a second factor for a *-product that we define in the space of bimodal kneading sequences. Finally, we give some properties for this product and study the *-product induced on the associated Markov shifts.

The goal of this paper is to analyze the dynamics and the Devaneychaotic behavior of some classes of real rational functions. A key element is the description of the pull-backs of the set of points where the denominator has a zero. The kneading theory developed by Milnor and Thurston is applied to this set in order to establish topological conjugacy between some of these classes.

The aim of this study was to prepare an inclusion complex of acetaminophen and β-cyclodextrin (molar ratio of 1:1). A jelly with inclusion complexes formed by kneading was prepared. The formation of inclusion complexes was assessed by powder X-ray diffraction patterns and Fourier transform-infrared spectroscopy. Jellies were prepared with xanthan gum, gelatin, and κ-carrageenan. The concentrati...

The kneading treatment of the fresh curd in hot water is a critical control point in the manufacturing of mozzarella. Factors such as the ratio between hot water and curd mass, the rheological properties, and the mixing and kneading activity affect the processing time and the internal temperature of the curd. The aim of this study was to investigate the effect of thermal treatments on the fate ...

This paper reports on a study concerned with the numerical simulation of dough kneading that arises in the food processing industry. The flows considered are in a complex domain setting. Two dough mixers running at various rotation speeds are studied; one with a single stirrer, the other with two stirrers. Stirrers are fixed on the lid of the vessel and the motion is driven by the rotation of t...

Touch can be seen as inherently human. From the earliest times of Man’s development, touch has been part of everyday rituals and life – varying between affectionate touch, through neutral touch of everyday life to aggressive touch for establishing dominance in a group or for self defence, often needing therapeutic touch as a consequence. The latter taking the form of rubbing, kneading, effleura...