Paper Abstract and Keywords |
Presentation |
2015-03-03 14:45
Typicality Analysis of the Combination of Ingredients in Cooking Recipes Satoshi Yokoi (Nagoya Univ.), Keisuke Doman (Chukyo Univ.), Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) IMQ2014-36 IE2014-97 MVE2014-84 |
Abstract |
(in Japanese) |
(See Japanese page) |
(in English) |
In recent years, the number of user-generated contents such as those in SNSs and Blogs are increasing, including cooking recipe sites, where various user-contributed cooking recipes are published.
Therefore, it becomes difficult to find an intended cooking recipe.
In addition, users may wish to use an ingredient different from that in a cooking recipe.
Therefore, in this report, we investigate methods for recommendation of adding or removing ingredients, and retrieval of cooking recipes that match the user's intention.
Accordingly, we propose a method for the typicality analysis of the combination of ingredients.
The results of typicality analysis are used in order to update the ingredients list to either a more typical or a more atypical combination of ingredients.
For the retrieval of cooking recipes, in the input list of ingredients, the atypical ingredients are considered to be included intentionally by the user, so the proposed method puts larger weights on them.
The results of experiments showed the effectiveness of the proposed methods. |
Keyword |
(in Japanese) |
(See Japanese page) |
(in English) |
Cooking recipe / typicality analysis / recommendation of ingredients / retrieval of cooking recipes / / / / |
Reference Info. |
IEICE Tech. Rep., vol. 114, no. 487, MVE2014-84, pp. 49-54, March 2015. |
Paper # |
MVE2014-84 |
Date of Issue |
2015-02-24 (IMQ, IE, MVE) |
ISSN |
Print edition: ISSN 0913-5685 Online edition: ISSN 2432-6380 |
Copyright and reproduction |
All rights are reserved and no part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher. Notwithstanding, instructors are permitted to photocopy isolated articles for noncommercial classroom use without fee. (License No.: 10GA0019/12GB0052/13GB0056/17GB0034/18GB0034) |
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IMQ2014-36 IE2014-97 MVE2014-84 |
Conference Information |
Committee |
CQ IMQ MVE IE |
Conference Date |
2015-03-03 - 2015-03-04 |
Place (in Japanese) |
(See Japanese page) |
Place (in English) |
Seikei Univ. |
Topics (in Japanese) |
(See Japanese page) |
Topics (in English) |
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Paper Information |
Registration To |
MVE |
Conference Code |
2015-03-CQ-IMQ-MVE-IE |
Language |
Japanese |
Title (in Japanese) |
(See Japanese page) |
Sub Title (in Japanese) |
(See Japanese page) |
Title (in English) |
Typicality Analysis of the Combination of Ingredients in Cooking Recipes |
Sub Title (in English) |
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Keyword(1) |
Cooking recipe |
Keyword(2) |
typicality analysis |
Keyword(3) |
recommendation of ingredients |
Keyword(4) |
retrieval of cooking recipes |
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1st Author's Name |
Satoshi Yokoi |
1st Author's Affiliation |
Nagoya University (Nagoya Univ.) |
2nd Author's Name |
Keisuke Doman |
2nd Author's Affiliation |
Chukyo University (Chukyo Univ.) |
3rd Author's Name |
Takatsugu Hirayama |
3rd Author's Affiliation |
Nagoya University (Nagoya Univ.) |
4th Author's Name |
Ichiro Ide |
4th Author's Affiliation |
Nagoya University (Nagoya Univ.) |
5th Author's Name |
Daisuke Deguchi |
5th Author's Affiliation |
Nagoya University (Nagoya Univ.) |
6th Author's Name |
Hiroshi Murase |
6th Author's Affiliation |
Nagoya University (Nagoya Univ.) |
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Speaker |
Author-1 |
Date Time |
2015-03-03 14:45:00 |
Presentation Time |
25 minutes |
Registration for |
MVE |
Paper # |
IMQ2014-36, IE2014-97, MVE2014-84 |
Volume (vol) |
vol.114 |
Number (no) |
no.485(IMQ), no.486(IE), no.487(MVE) |
Page |
pp.49-54 |
#Pages |
6 |
Date of Issue |
2015-02-24 (IMQ, IE, MVE) |
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