CO2 solubility and composition data of food products annotated from the scientific litterature

This dataset regroups the solubility to CO2 measure and composition of different food products. Solubility measures were gathered from scientific literature found on Web of Science (https://www.webofscience.com/) using the keywords “CO2 solubility” and “Food” from 2016 to 2021, and complemented with references (pure oil, pure water). We restricted ourselves to meat, fish and cheese products. When available in the article, the food product’s composition (fat, proteins, sugar, salt, water) was directly added to the dataset. On the contrary, when missing, we looked for food products with similar label in open-source databases. In this case, the food product’s composition’s origin is indicated in the dataset for a complete transparency. Data is structured by the @Web ontology and can be consulted at the given link. This dataset is composed of two files: a csv file containing information about the articles and their food products; and the jupyter notebook used for creating this csv.