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Title

Assessment of table olive fermentation by functional data analysis

AuthorsRuiz-Bellido, M. A.; Romero-Gil, V.; García García, Pedro ; Rodríguez-Gómez, Francisco J. ; Arroyo López, Francisco Noé ; Garrido Fernández, A.
KeywordsAloreña de Málaga
Smoothing
Functional regression
Functional permutation tests
R software
Yeasts
Issue Date5-Dec-2016
PublisherElsevier
CitationInternational Journal of Food Microbiology 238: 1-6 (2016)
AbstractFor the first time, functional data analysis (FDA) was used to assess the effects of different treatments on Protection Denomination of Origin Aloreña de Málaga table olive fermentations, focusing on the evolution of yeast population. The analysis of fermentation by a conventional approach led to scarce information. However, the transformation of microbial (and also physicochemical) data into smooth curves allowed the application of a new battery of statistical tools for the analysis of fermentations (functional pointwise estimation of the averages and standard deviations, maximum, minimum, first and second derivatives, functional regression, and functional F and t-tests). FDA showed that all the treatments assayed led to similar trends in yeast population while changes in pH and titratable acidity profiles led to several significant differences. Therefore, FDA represents a promising and valuable tool for studying table olive fermentations and for food microbiology in general.
Description41 Páginas; 2 Tablas; 5 Tablas suplementarias; 5 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.031
URIhttp://hdl.handle.net/10261/139226
DOI10.1016/j.ijfoodmicro.2016.08.031
ISSN0168-1605
E-ISSN1879-3460
Appears in Collections:(IG) Artículos
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