Publication: Building the Thai Food Ontology for Ingredient Substitution
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2017
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en
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item.page.harrt.identifier.callno
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In Proceeding of The 32nd International Technical Conference on Circuits/Systems; Computers and Communications (ITC-CSCC 2017)
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90
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93
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Building the Thai Food Ontology for Ingredient Substitution
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Abstract
Since the Internet has plays the crucial role in our daily life; our behaviors have changed tremendously; including cooking behaviors. People can search online recipes and share their cooking experiences. The difficulty during preparing or cooking food that frequently found and asked in cooking forum is unavailable ingredient. The lack of ingredients are major concern for cooks. This research studies substitution of rare ingredients to maintain original sensory properties including taste; flavor and texture. The proposed model applies the concept of domain ontology to design classes; properties; and relations among these classes which are related to ingredient substitution of Thai food recipes. The model applies the Semantic Web Rule Language (SWRL) for designing and embedding a set of rule bases into the domain ontology. In addition; an evaluation method of proposed model is also presented.