کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4765437 | 1423859 | 2016 | 12 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Data ArticleData on the application of Functional Data Analysis in food fermentations Data ArticleData on the application of Functional Data Analysis in food fermentations](/preview/png/4765437.png)
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).
Journal: Data in Brief - Volume 9, December 2016, Pages 401-412