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Published in:
2015 | OriginalPaper | Chapter
Tastes and Textures Estimation of Foods Based on the Analysis of Its Ingredients List and Image
Authors : Hiroki Matsunaga, Keisuke Doman, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase
Published in: New Trends in Image Analysis and Processing -- ICIAP 2015 Workshops
Publisher: Springer International Publishing
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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.