A novel approach for the characterization of the textural properties of table olives: acoustic compression related to sensory analysis

HIGHLIGHTS

SUMMARY

    Variable T_skin_bs T_skin_bt T_noise T_flesh_H S_skin_h S_flesh_h S_skin_p S_fibrous S_detach_f/s S_crunch Shapiro-Wilk 0.943 0.121 and amp;lt;0.0001 0.743 0.470 0.714 0.005 0.368 0.123 0.016 To verify if some correlations existed (and to quantify them), "Spearman`s rank correlation" was preferred due to its "robustness" and due to the different nature of the data. To confirm this, the authors can point out another relevant correlation, the one between "T_skin_bs" and the sensory parameters "S_skin_h", "S_flesh_h", "S_fibrous", "S_crunch" and "S_detach_f/s". There were . . .

     

    Logo ScioWire Beta black

    If you want to have access to all the content you need to log in!

    Thanks :)

    If you don't have an account, you can create one here.

     

Scroll to Top

Add A Knowledge Base Question !

+ = Verify Human or Spambot ?