CO2 solubility and composition data of food products stored in data warehouse structured by an ontology

• DOI: 10.1016/j.dib.2023.108950
• Publication Date: 2023-02-05T06:20:38Z
• Authors: Melanie Munch; Patrice Buche; Luc Menut; Julien Cufi; Valérie Guillard
• Keywords: Knowledge graph; 2. Zero hunger; Multidisciplinary; Science (General); Ontology; Computer applications to medicine. Medical informatics; R858-859.7; Food Compositional parameters; Compositional parameters; 04 agricultural and veterinary sciences; Sciences de l'ingénieur: Mécanique: Mécanique des matériaux; CO2 Solubility; Q1-390; Food; [CHIM] Chemical Sciences; [CHIM]Chemical Sciences; 0405 other agricultural sciences; Data Article

This data paper presents the values of CO2 solubility at different temperatures and main compositional parameters (protein, fat, moisture, sugars and salt content) for food products from different categories: dairy products, fishes and meats. It is the result of an extensive meta-analysis gathering the results of different major papers published on the domain on the period of 1980 to 2021, presenting the composition of 81 different food products corresponding to 362 solubility measures. For each food product, the compositional parameters were either extracted directly from the original source, or extracted from open-source databases. This dataset has also been enriched with measurements made on pure water and oil for comparison purposes. In order to ease the comparison between different sources, data have been semantized and structured by an ontology enriched with domain vocabulary. They are stored in a public repository and can be retrieved through the @Web tool, a user-friendly interface allowing to capitalize and query the data.