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Title
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Visualization of the mineral distribution pattern in breads by principal component analysis
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Author
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Abstract
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| Seven minerals (Al, Zn, Fe, Cu, Mg, Ca and K) were determined by atomic absorption spectrometry in 13 different types of Belgian bread and bread products. Principal component analysis is used as a feature reduction method to group the breads according to their mineral composition and to uncover the hidden relationships in the data table. A distinction between a group of white bread and a group of whole meal bread could be made along principal component 1 (PC1). Along PC2 and PC3, deviating values were found for currant-bread and milk bread as a result of a high Al and a high Ca content, respectively. |
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Language
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English
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Source (journal)
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Analusis : chimie analytique, méthodes physiques d'analyse, composition de la matière. - Rueil-Malmaison, 1972 - 2000
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Publication
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Rueil-Malmaison
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Société de productions documentaires
,
1993
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ISSN
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0365-4877
[print]
1286-482X
[online]
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Volume/pages
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21
:9
(1993)
, p. 379-382
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ISI
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A1993ML13600012
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