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J-GLOBAL ID：202002228561919911   Reference number：20A0279234

Application of compressed sensing for selecting relevant variables for a model to predict the quality of Japanese fermented soy sauce

日本の発酵醤油の品質を予測するためのモデルのための関連変数選択のための圧縮センシングの応用【JST・京大機械翻訳】

Author (9)： Wang Shuo (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan) ,  Liu Beiyi (Department of Intelligent Mechatronics, Akita Prefectural University, Akita 015-0055, Japan) ,  Xu Li (Department of Intelligent Mechatronics, Akita Prefectural University, Akita 015-0055, Japan) ,  Tamura Takehiro (Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita 010-0923, Japan) ,  Kyouno Nobuyuki (Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita 010-0923, Japan) ,  Liu Xiaofang (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan) ,  Zhang Han (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan) ,  Akiyama Yoshinobu (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan) ,  Chen Jie Yu (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan)
Material： Innovative Food Science and Emerging Technologies
Volume： 59  Page： Null  Publication year： 2020 
JST Material Number： W3212A  ISSN： 1466-8564  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Abstract/Point： In order to predict the qualit...

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Thesaurus term： *Fermentation ,  *soy sauce ,  *quality ,  Akita prefecture ,  prediction model ,  sensory test ,  tolerability ,  sensory properties ,  *compressed sensing ,  variable selection ,  model
Semi thesaurus term： 部分最小二乗回帰 ,  許容性 , 【Automatic Indexing@JST】

Author keywords (5)： Soy sauce ,  Predictive quality ,  Variable selection approach ,  Compressed sensing ,  Partial least squares regression

JST classification (1)： Food chemistry,nutritional value  (FJ01020J)

Terms in the title (8)： 日本 ,  発酵 ,  醤油 ,  予測 ,  モデル ,  変数選択 ,  圧縮センシング ,  応用