Tastes and Textures Estimation of Foods Based on the Analysis of Its Ingredients List and Image

Lecture notes in computer sciencePublished 1 January 2015

Matsunaga Hiroki, Keisuke Doman, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase

DOI10.1007/978-3-319-23222-5_40

Source URL

Citations12

SJR quartileQ2

SJR score0.35

SNIP0.55

TL;DR

A method for estimating the tastes and the textures of a cooking recipe by analyzing them by referring to an ingredients feature from the “ingredients list” and image features from the "food image" in a cooking recipes is proposed.

Abstract

Recently, the number of cooking recipes on the Web is increasing. However, it is difficult to search them by tastes or textures although they are actually important considering the nature of the contents. Therefore, we propose a method for estimating the tastes and the textures of a cooking recipe by analyzing them. Concretely, the proposed method refers to an ingredients feature from the "ingredients list" and image features from the "food image" in a cooking recipe. We confirmed the effectiveness of the proposed method through an experiment.

Keywords

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