Data on the application of Functional Data Analysis in food fermentations

12 Páginas; 6 Tablas; 8 FigurasThis 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).The research leading to these results has received funding from the Junta de Andalucía through PrediAlo Project (AGR7755: www.predialo.science.com.es). Thanks to Copusan S.C.A (Alozaina, Málaga, Spain) for supplying the fruits and facilities for the development of experiments. AGF is particularly grateful for the kind attention of Dr. Jim Bi (Sensometric Research and Service, Richmon, VA, USA). FNAL wishes to thank the Spanish Government and CSIC for his Ramón y Cajal postdoctoral research contract, while VRG and MARB thank the AgriFood Campus of International Excellence (ceiA3), Bank of Santander, Spanish Government and ‘Aloreña de Málaga’ Olive Manufacturing Association, for their pre-doctoral fellowship (training program of Ph.D. in companies).Peer reviewe