Related Experiment Video
Updated: Jul 3, 2026

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
Published on: September 18, 2018
Semantic annotation of Web data applied to risk in food
Gaëlle Hignette1, Patrice Buche, Olivier Couvert
1INRA MIA, Unité Mét@risk UR 1204, 16, rue Claude Bernard 75231 Paris Cédex 5, France; AgroParisTech, UFR Informatique, 16, rue Claude Bernard, 75 231 Paris Cedex 05, France. gaelle.hignette@gmail.com
Abstract:
A preliminary step to risk in food assessment is the gathering of experimental data. In the framework of the Sym'Previus project (http://www.symprevius.org), a complete data integration system has been designed, grouping data provided by industrial partners and data extracted from papers published in the main scientific journals of the domain. Those data have been classified by means of a predefined vocabulary, called ontology. Our aim is to complement the database with data extracted from the Web. In the framework of the WebContent project (www.webcontent.fr), we have designed a semi-automatic acquisition tool, called @WEB, which retrieves scientific documents from the Web. During the @WEB process, data tables are extracted from the documents and then annotated with the ontology. We focus on the data tables as they contain, in general, a synthesis of data published in the documents. In this paper, we explain how the columns of the data tables are automatically annotated with data types of the ontology and how the relations represented by the table are recognised. We also give the results of our experimentation to assess the quality of such an annotation.
Related Concept Videos
Sources of Food Contamination
Hazard Analysis and Critical Control Points (HACCP)
Conditioned Taste Aversion
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...
Factors Affecting the Risk of Infection
The integrity and count of the white blood cells help the body resist pathogens and fight infection. When impaired, it reduces the body's resistance to pathogens. The acidic pH levels of the gastrointestinal, genitourinary tracts, and skin create...
Protein Modifications in the RER
Broadly, these modifications can be categorized into four main categories — glycosylation, formation of disulfide bonds, assembly of protein subunits, and specific proteolytic cleavages like removal of signal sequences.
Key Elements for Plant Nutrition
