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 |
2 |
Date of Issue |
2018-03-01 (IMQ, IE, MVE) |
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