Data on the application of Functional Data Analysis in food fermentations.
This article refers to the paper "Assessment of table olive fermentation by functional data analysis" (Ruiz-Bellido et al., 2016) [1]. The dataset include pH, titratable acidity, yeast count and area values obtained during fermentation process (380 days) of Aloreña de Málaga olives subjected to five different fermentation systems: i) control of acidified cured olives, ii) highly acidified cured olives, iii) intermediate acidified cured olives, iv) control of traditional cracked olives, and v) traditional olives cracked after 72 h of exposure to air. Many of the Tables and Figures shown in this paper were deduced after application of Functional Data Analysis to raw data using a routine executed under R software for comparison among treatments by the transformation of raw data into smooth curves and the application of a new battery of statistical tools (functional pointwise estimation of the averages and standard deviations, maximum, minimum, first and second derivatives, functional regression, and functional F and t-tests).
Regulatory Council of PDO Aloreña de Málaga Table Olives, C/Dehesa, 80, 29560 Pizarra, Málaga, Spain.
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Ruiz-Bellido
Regulatory Council of PDO Aloreña de Málaga Table Olives, C/Dehesa, 80, 29560 Pizarra, Málaga, Spain; Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Building 46, Ctra, Utrera, km 1, 41013 Seville, Spain.
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Romero-Gil
Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Building 46, Ctra, Utrera, km 1, 41013 Seville, Spain.
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García-García
Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Building 46, Ctra, Utrera, km 1, 41013 Seville, Spain.
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Rodríguez-Gómez
Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Building 46, Ctra, Utrera, km 1, 41013 Seville, Spain.
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Arroyo-López
Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Building 46, Ctra, Utrera, km 1, 41013 Seville, Spain.
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Garrido-Fernández
Int J Food Microbiol. 2016 Dec 5;238:1-6
27589018