کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2099713 1546129 2016 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Data-driven recipe completion using machine learning methods
ترجمه فارسی عنوان
تکمیل دستور العمل داده ها با استفاده از روش های یادگیری ماشین
کلمات کلیدی
ترکیب ترکیبات، تکمیل دستورالعمل تقسیم ماتریس غیر منفی، دو قطعه حداقل مربعات تصحیح شده، سیستم توصیهگر
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Recipe completion can be performed using machine learning methods.
• The resulting models determine possible ingredient combinations.
• Non-negative matrix factorization can retrieve an eliminated ingredient from a recipe.
• Two-step regularized least squares can complete an ingredient set to form a recipe.
• Cuisine and type of dish are main factors in ingredient selection.

BackgroundCompleting recipes is a non-trivial task, as the success of ingredient combinations depends on a multitude of factors such as taste, smell and texture.Scope and approachIn this article, we illustrate that machine learning methods can be applied for this purpose. Non-negative matrix factorization and two-step regularized least squares are presented as two alternative methods and their ability to build models to complete recipes is evaluated. The former method exploits information captured in existing recipes to complete a recipe, while the latter one is able to also incorporate information on flavor profiles of ingredients. The performance of the resulting models is evaluated on real-life data.Key findings and conclusionsThe two machine learning methods can be used to build models to complete a recipe. Both models are able to retrieve an eliminated ingredient from a recipe and the two-step RLS model is also capable of completing an ingredient set to create a complete recipe. By applying machine learning methods on existing recipes, it is not necessary to model the complexity of good ingredient combinations to be able to complete a recipe.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 49, March 2016, Pages 1–13
نویسندگان
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