{"_buckets": {"deposit": "6b8e5e60-67b2-45ad-bce2-f672c8d16a5e"}, "_deposit": {"id": "8959", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "8959"}, "status": "published"}, "_oai": {"id": "oai:kitami-it.repo.nii.ac.jp:00008959", "sets": ["86"]}, "author_link": ["273"], "item_1646810750418": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_3_biblio_info_186": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2020-11", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "20", "bibliographicPageStart": "11", "bibliographicVolumeNumber": "22", "bibliographic_titles": [{"bibliographic_title": "バイオメディカル・ファジィ・システム学会誌 = Journal of Biomedical Fuzzy Systems Association", "bibliographic_titleLang": "ja"}]}]}, "item_3_description_184": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "食品ロスは世界中で大きな問題になっている．従来研究において料理レシビの推薦方法が数多く提案されているが，食品ロスによる総コストは最小化されていない．本研究では，食品ロスの総コストを最小化する料理レシピの推薦方法を動的計画法によって実現する．食材シソーラスを使って既存レシピ中の食材を他の食材で代替することによる新しいレシピ生成を伴うレシピ推薦方法を提案し，提案方法の有効性を実験によって確認する．実験によって，提案方法の食品ロスが経験則による推薦方法の食品ロスよりも小さいことが確認できた．提案方法は家庭の食品ロスの削減に寄与することが期待される．提案方法の最適解は理論的限界でもあり，理論的限界は他の推薦方法の評価に利用できる．提案方法のヘルスケアへの応用は今後の課題である．", "subitem_description_language": "ja", "subitem_description_type": "Abstract"}, {"subitem_description": "Food loss is a big problem all over the world. Many recommendation methods for cooking recipes are proposed in previous research. But the total cost of food loss is not minimized in the previous research. In this research dynamic programming is applied to minimize the total cost of food loss in recommendation method for cooking recipes. A new recommendation method is proposed. In the proposed method new recipes are created by substituting the ingredients in existing recipes with other ingredients using ingredient thesaurus. The effectiveness of the proposed method is shown by some experiments. In the experiments the food loss of the proposed method is confirmed to be smaller than the food loss of the empirical recommendation method. The proposed method is expected to contribute to the reduction of food loss in households. The optimal solution of the proposed method is also a theoretical limit. The theoretical limit can be used to evaluate other recommendation methods. The application of the proposed method to healthcare is a topic of the future.", "subitem_description_language": "en", "subitem_description_type": "Abstract"}]}, "item_3_publisher_212": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "バイオメディカル・ファジィ・システム学会"}]}, "item_3_relation_208": {"attribute_name": "論文ID（NAID）", "attribute_value_mlt": [{"subitem_relation_type_id": {"subitem_relation_type_id_text": "40021956537", "subitem_relation_type_select": "NAID"}}]}, "item_3_rights_192": {"attribute_name": "権利", "attribute_value_mlt": [{"subitem_rights": "Copyright(c)2020 Biomedical Fuzzy Systems Association"}]}, "item_3_select_195": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_3_source_id_187": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1345-1537", "subitem_source_identifier_type": "PISSN"}]}, "item_3_source_id_189": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA1145146X", "subitem_source_identifier_type": "NCID"}]}, "item_access_right": {"attribute_name": "アクセス権", "attribute_value_mlt": [{"subitem_access_right": "open access", "subitem_access_right_uri": "http://purl.org/coar/access_right/c_abf2"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorAffiliations": [{"affiliationNames": [{"affiliationName": "北見工業大学"}]}], "creatorNames": [{"creatorName": "前田, 康成", "creatorNameLang": "ja"}, {"creatorName": "MAEDA, Yasunari", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "273", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "30422033", "nameIdentifierScheme": "KAKEN - 研究者検索", "nameIdentifierURI": "https://nrid.nii.ac.jp/ja/nrid/1000030422033/"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2021-01-22"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "バイオメディカル・ファジィ・システム学会誌, 22(2), p11-20.pdf", "filesize": [{"value": "1.0 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_note", "mimetype": "application/pdf", "size": 1000000.0, "url": {"label": "バイオメディカル・ファジィ・システム学会誌, 22(2), p11-20", "url": "https://kitami-it.repo.nii.ac.jp/record/8959/files/バイオメディカル・ファジィ・システム学会誌, 22(2), p11-20.pdf"}, "version_id": "5c78f298-b2bf-489b-8074-3bd24157bc8c"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "料理レシピ", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "推薦", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "食品ロス", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "食材の代替", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "食材シソーラス", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "動的計面法", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "cooking recipe", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "recommendation", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "food loss", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "substitution of ingredient", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "ingredient thesaurus", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "dynamic programming", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "食材の代替を伴って食品ロスを最小化するレシピ推薦方法", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "食材の代替を伴って食品ロスを最小化するレシピ推薦方法", "subitem_title_language": "ja"}, {"subitem_title": "Rcommendation Method for Recipes Minimizing Food Loss by Substitution of Ingredients", "subitem_title_language": "en"}]}, "item_type_id": "3", "owner": "1", "path": ["86"], "permalink_uri": "https://kitami-it.repo.nii.ac.jp/records/8959", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2021-01-22"}, "publish_date": "2021-01-22", "publish_status": "0", "recid": "8959", "relation": {}, "relation_version_is_last": true, "title": ["食材の代替を伴って食品ロスを最小化するレシピ推薦方法"], "weko_shared_id": -1}