biostudies-literatureRuiz-Bellido MA‘Aloreña de Málaga’ Olive Manufacturing AssociationBank of SantanderSpanish GovernmentJunta de Andalucía through PrediAlo Project401-12https://www.ebi.ac.uk/biostudies/studies/S-EPMC5035237biostudies-literatureUnknown9This 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 cuData in briefData on the application of Functional Data Analysis in food fermentations.PMC5035237AGR7755Ruiz-Bellido MAGarrido-Fernandez ARomero-Gil VGarcia-Garcia PRodriguez-Gomez FArroyo-Lopez FNfalseData 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 cu2016-01-01T00:00:00Z2016 Dec2025-04-21T19:18:18.632Z2019-03-27T02:25:02ZS-EPMC50352372768912910.1016/j.dib.2016.09.013