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  1. 学術雑誌掲載済論文
  2. 和雑誌

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

https://kitami-it.repo.nii.ac.jp/records/8959
b1904d97-1638-424c-b968-0acdec998539
名前 / ファイル ライセンス アクション
バイオメディカル・ファジィ・システム学会誌, バイオメディカル・ファジィ・システム学会誌, 22(2), p11-20 (1.0 MB)
Item type 学術雑誌論文 / Journal Article(1)
公開日 2021-01-22
タイトル
言語 ja
タイトル 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
タイトル
言語 en
タイトル Rcommendation Method for Recipes Minimizing Food Loss by Substitution of Ingredients
言語
言語 jpn
キーワード
言語 ja
主題Scheme Other
主題 料理レシピ
キーワード
言語 ja
主題Scheme Other
主題 推薦
キーワード
言語 ja
主題Scheme Other
主題 食品ロス
キーワード
言語 ja
主題Scheme Other
主題 食材の代替
キーワード
言語 ja
主題Scheme Other
主題 食材シソーラス
キーワード
言語 ja
主題Scheme Other
主題 動的計面法
キーワード
言語 en
主題Scheme Other
主題 cooking recipe
キーワード
言語 en
主題Scheme Other
主題 recommendation
キーワード
言語 en
主題Scheme Other
主題 food loss
キーワード
言語 en
主題Scheme Other
主題 substitution of ingredient
キーワード
言語 en
主題Scheme Other
主題 ingredient thesaurus
キーワード
言語 en
主題Scheme Other
主題 dynamic programming
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ journal article
アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
著者 前田, 康成

× 前田, 康成

WEKO 273
KAKEN - 研究者検索 30422033

ja 前田, 康成

en MAEDA, Yasunari

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抄録
内容記述タイプ Abstract
内容記述 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.
言語 ja
抄録
内容記述タイプ Abstract
内容記述 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.
言語 en
書誌情報 ja : 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

巻 22, 号 2, p. 11-20, 発行日 2020-11
ISSN
収録物識別子タイプ PISSN
収録物識別子 1345-1537
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AA1145146X
権利
権利情報 Copyright(c)2020 Biomedical Fuzzy Systems Association
論文ID(NAID)
関連識別子
識別子タイプ NAID
関連識別子 40021956537
出版者
出版者 バイオメディカル・ファジィ・システム学会
著者版フラグ
値 publisher
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
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