Evolution of Lactococcus strains during ripening in Brie cheese using Fourier transform infrared spectroscopy

International audienc

Détermination du taux d'humidité et de matière grasse de fromages de type pâte pressée par spectroscopie proche infrarouge en mode transmission

National audienc

Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products

International audienc

Analyse du lait et des produits laitiers

National audienc

First observations on the effect of Eutypa lata on vine productivity and production quality

International audienc

Utilisation de la planification expérimentale pour le calibrage d'un appareil infra rouge destiné au dosage des principaux constituants d'un fromage de type pâte pressée

National audienc

Comparison of the evolution of the Lactococcus flora during the ripening in soft type cheese using Fourier transform infrared spectroscopy

National audienc

Chemometric methods for the coupling of spectroscopic techniques and for the extraction of the relevant information contained in the spectral data tables

International audienc

Multi-way PLS regression: monotony convergence of tri-linear PLS2 and optimality of parameters

The tri-linear PLS2 iterative procedure, an algorithm pertaining to the NIPALS framework, is considered. It was previously proposed as a first stage to estimate parameters of the multi-way PLS regression method. It is shown that the tri-linear PLS2 procedure is convergent. The procedure generates a sequence of parameters (scores and loadings), which can be described as increasing or decreasing two specific criteria. Furthermore, a hidden tensor is described allowing tri-linear PLS2 to search its best rank-one approximation. This tensor highlights the link between multi-way PLS regression and the well-known PARAFAC model. The parameters of the multi-way PLS regression method can be computed using three alternative procedures

Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening

International audienc