W11-04: Food composition: Understanding what gives food its colour, taste and aroma
|Title||W11-04: Food composition: Understanding what gives food its colour, taste and aroma|
|Publication Type||Conference Paper|
|Year of Publication||2016|
|Conference Name||International Conference on Biomedical Ontology and BioCreative (ICBO BioCreative 2016)|
|Publisher||CEUR-ws.org Volume 1747|
Data on the composition of foods are essential for a diversity of purposes. It provides detailed sets of information on the nutritionally important components such as proteins, carbohydrates, vitamins and minerals. In this talk, we will describe our approach to employ ontologies to identify food components in recipes described in natural language. By combining several public data sources, we link the food components to chemical compounds and their physiological and pathological effects.