| Presentation | 2018-03-08 Improvement of taste estimation from a cooking recipe with an image Yoichiro Ito, Keisuke Doman, Yasutomo Kawanishi, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase, |
|---|---|
| PDF Download Page |  PDF download Page Link |
| Abstract(in Japanese) | (See Japanese page) |
| Abstract(in English) | Based on the image features of the dish recipe possessed by the cooking recipe, the material characteristics based on the food ingredient list, and the procedural features based on the verbs in the cooking procedure on the recipe text,Estimate whether the finished product of the dish recipe contains five tastes of sweet, pungent, sour, salty and bitterness, respectively. |
| Keyword(in Japanese) | (See Japanese page) |
| Keyword(in English) | cooking recipe / food media / taste / cooking procedure |
| Paper # | IMQ2017-35,IE2017-127,MVE2017-77 |
| Date of Issue | 2018-03-01 (IMQ, IE, MVE) |
| Conference Information | |
| Committee | CQ / MVE / IE / IMQ |
|---|---|
| Conference Date | 2018/3/8(2days) |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | Okinawa Industry Support Center |
| Topics (in Japanese) | (See Japanese page) |
| Topics (in English) | Five Senses Media, Cooking and Eating Activities Media, Multimedia, Media Experience, Video Encoding, Image Media Quality, Network Quality and Reliability, etc. (Co-sponsor: Technical Committee on Multimedia on Cooking and Eating Activities (CEA)) |
| Chair | Takanori Hayashi(Hiroshima Inst. of Tech.) / Yoshinari Kameda(Univ. of Tsukuba) / Takayuki Hamamoto(Tokyo Univ. of Science) / Kenji Sugiyama(Seikei Univ.) |
| Vice Chair | Hideyuki Shimonishi(NEC) / Jun Okamoto(NTT) / Kenji Mase(Nagoya Univ.) / Kazuya Kodama(NII) / Hideaki Kimata(NTT) / Toshiya Nakaguchi(Chiba Univ.) / Mitsuru Maeda(Canon) |
| Secretary | Hideyuki Shimonishi(NTT) / Jun Okamoto(Keio Univ.) / Kenji Mase(Kyoto Univ.) / Kazuya Kodama(NTT) / Hideaki Kimata(Kyushu Univ.) / Toshiya Nakaguchi(Nagoya Univ.) / Mitsuru Maeda(KDDI Research) |
| Assistant | Kenko Ota(Nippon Inst. of Tech.) / Norihiro Fukumoto(KDDI Research Inc.) / Ryo Yamamoto(UEC) / Takatsugu Hirayama(Nagoya Univ.) / Ryosuke Aoki(NTT) / Yasutaka Matsuo(NHK) / Kazuya Hayase(NTT) / Masaru Tsuchida(NTT) / Gosuke Ohashi(Shizuoka Univ.) |
| Paper Information | |
| Registration To | Technical Committee on Communication Quality / Technical Committee on Media Experience and Virtual Environment / Technical Committee on Image Engineering / Technical Committee on Image Media Quality |
|---|---|
| Language | JPN |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | Improvement of taste estimation from a cooking recipe with an image |
| Sub Title (in English) | A study on the utilization of the cooking procedure |
| Keyword(1) | cooking recipe |
| Keyword(2) | food media |
| Keyword(3) | taste |
| Keyword(4) | cooking procedure |
| 1st Author's Name | Yoichiro Ito |
| 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 | Yasutomo Kawanishi |
| 3rd Author's Affiliation | Nagoya University(Nagoya Univ.) |
| 4th Author's Name | Takatsugu Hirayama |
| 4th Author's Affiliation | Nagoya University(Nagoya Univ.) |
| 5th Author's Name | Ichiro Ide |
| 5th Author's Affiliation | Nagoya University(Nagoya Univ.) |
| 6th Author's Name | Daisuke Deguchi |
| 6th Author's Affiliation | Nagoya University(Nagoya Univ.) |
| 7th Author's Name | Hiroshi Murase |
| 7th Author's Affiliation | Nagoya University(Nagoya Univ.) |
| Date | 2018-03-08 |
| Paper # | IMQ2017-35,IE2017-127,MVE2017-77 |
| Volume (vol) | vol.117 |
| Number (no) | IMQ-483,IE-484,MVE-485 |
| Page | pp.pp.59-60(IMQ), pp.59-60(IE), pp.59-60(MVE), |
| #Pages | 2 |
| Date of Issue | 2018-03-01 (IMQ, IE, MVE) |