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Paper Abstract and Keywords
Presentation 2018-03-08 14:30
Improvement of taste estimation from a cooking recipe with an image -- A study on the utilization of the cooking procedure --
Yoichiro Ito (Nagoya Univ.), Keisuke Doman (Chukyo Univ.), Yasutomo Kawanishi, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) IMQ2017-35 IE2017-127 MVE2017-77
Abstract (in Japanese) (See Japanese page) 
(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) 
(in English) cooking recipe / food media / taste / cooking procedure / / / /  
Reference Info. IEICE Tech. Rep., vol. 117, no. 485, MVE2017-77, pp. 59-60, March 2018.
Paper # MVE2017-77 
Date of Issue 2018-03-01 (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 IMQ2017-35 IE2017-127 MVE2017-77

Conference Information
Committee CQ MVE IE IMQ  
Conference Date 2018-03-08 - 2018-03-09 
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)) 
Paper Information
Registration To MVE 
Conference Code 2018-03-CQ-MVE-IE-IMQ 
Language Japanese 
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  
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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.)
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Speaker Author-1 
Date Time 2018-03-08 14:30:00 
Presentation Time 20 minutes 
Registration for MVE 
Paper # IMQ2017-35, IE2017-127, MVE2017-77 
Volume (vol) vol.117 
Number (no) no.483(IMQ), no.484(IE), no.485(MVE) 
Page pp.59-60 
#Pages
Date of Issue 2018-03-01 (IMQ, IE, MVE) 


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