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Data on the application of Functional Data Analysis in food fermentations

AuthorsRuiz-Bellido, M. A.; Romero-Gil, Verónica; García García, Pedro ; Rodríguez-Gómez, Francisco J. ; Arroyo López, Francisco Noé ; Garrido Fernández, A.
KeywordsAloreña de Málaga
Table Olives
Functional Data analysis
Issue DateDec-2016
CitationData in Brief 9: 401–412 (2016)
AbstractThis 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).
Description12 Páginas; 6 Tablas; 8 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.dib.2016.09.013
Appears in Collections:(IG) Artículos
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