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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)
Download PDF 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)  
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)  
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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