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Journal articles on the topic 'Recipes'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Kumar, Agashini V. "ADDING RECIPES WEBSITE USING DJANGO." International Scientific Journal of Engineering and Management 04, no. 04 (2025): 1–7. https://doi.org/10.55041/isjem03013.

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Abstract— This project is a web-based application that was created with the Django framework and allows users to effectively maintain their favourite recipes. Key features of the application include user registration, login, adding new recipes, changing old ones, removing recipes, and browsing through them. Django's ORM is used to handle the database that contains each recipe's name, description, and optional image. Through the usage of Django's integrated User model, the application guarantees safe user authentication and offers customised recipe management by associating recipes with specifi

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Afrin, Sanjida Nur A., Fahmida Akter, and Abu Torab MA Rahim. "Vegetable Recipe Variations in Urban and Periurban Bangladesh: Recipe Survey, Recipe Standardization, And Nutrient Analysis." Bioresearch Communications 10, no. 2 (2024): 1565–72. http://dx.doi.org/10.3329/brc.v10i2.74582.

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Recipe variation has social, economic, geographical, cultural, and other roots. The Analysis of each recipe’s composition is not plausible from a chemical as well as an economic point of view. Instead, a standardized recipe from a set of similar recipes could be ideal for cooking and chemical analysis of the nutrient composition of cooked recipes. This type of data has been found to be scanty in conventional food composition tables (FCT) across the globe. Recipe calculation from raw ingredients has always been problematic because cooking is regarded as an unpredictable process on every occasio

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Tobey, Lauren, Christine Mouzong, Joyce Angulo, Sally Bowman, and Melinda Manore. "How Low-Income Mothers Select and Adapt Recipes and Implications for Promoting Healthy Recipes Online." Nutrients 11, no. 2 (2019): 339. http://dx.doi.org/10.3390/nu11020339.

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We describe a 5-year (2011–2015) qualitative evaluation to refine the content/delivery of the Food Hero social marketing campaign recipes to low-income mothers. Objectives were to: (1) identify characteristics looked for in recipes; (2) determine recipe sources; (3) understand motivation for seeking new recipes and recipe adaptations; and (4) identify recipe website characteristics users valued. Nine focus groups (n = 55) were conducted in Portland, Oregon. Participants (35–52 years) were primary caregivers for ≥ one child, the primary household food shoppers/preparers, enrolled in the Supplem

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Wademan, Jasmin, Gael Myers, Anne Finch, Satvinder S. Dhaliwal, Jane Scott, and Andrea Begley. "A Recipe for Success? A Nutrient Analysis of Recipes Promoted by Supermarkets." International Journal of Environmental Research and Public Health 17, no. 11 (2020): 4084. http://dx.doi.org/10.3390/ijerph17114084.

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Recipe use impacts eating habits, yet there is limited research investigating the nutritional quality of recipes. Supermarket recipe magazines command large readerships, with over 4 million readers for each of the two major Australian supermarket publications. Assessing the nutrient content of featured recipes is therefore of public health interest. The nutrient content of 312 main-meal recipes from Coles® Magazine and Woolworths Fresh® were analyzed and compared against a traffic-light system for classifying nutrients of concern in chronic disease. Nutrient content was compared across recipe

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Panoschi, Silvia-Anamaria. "The Written and Oral Dimension of Culinary Recipes." LiBRI. Linguistic and Literary Broad Research and Innovation. 10, no. 1 (2025): 35–41. https://doi.org/10.70594/libri/10.1/4.

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Abstract: As a text type, the culinary recipe belongs to the category of procedural texts, and as a communicative activity, its purpose is to present the process of preparing a dish. This type of text exhibits different formal characteristics depending on whether it is in written or oral form. In this article, we conduct a comparative analysis of a corpus of written recipes by M. Kogălniceanu and Costache Negruzzi, Mihai Lupescu, and others, alongside a corpus of oral culinary recipes collected through field surveys as part of the eCULTFOOD project. By analyzing these texts, we aim to highligh

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Ouyang, Ruiqi, Haodong Huang, Weihua Ou, and Qilong Liu. "Multimodal Recipe Recommendation with Heterogeneous Graph Neural Networks." Electronics 13, no. 16 (2024): 3283. http://dx.doi.org/10.3390/electronics13163283.

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Recipe recommendation is the process of recommending suitable recipes to users based on factors such as user preferences and dietary needs. Recipes typically involve multiple modalities, with text and images being common, while most typical recipe recommendation methods recommend recipes to users based on text. Obviously, the expressiveness of a single modal is often not enough, and the semantic information of images is more abundant. Moreover, it is difficult to grasp the feature fusion granularity of different kinds of modal information and the relationship between recipes and users. To solv

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Lezama-Solano, Adriana, and Edgar Chambers. "Development and Validation of a Recipe Method for Doughs." Foods 7, no. 10 (2018): 163. http://dx.doi.org/10.3390/foods7100163.

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Recipes have a great impact on consumers’ behavior in the kitchen; building a recipe requires the understanding of the potential user. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs by understanding people’s descriptions of these. Two qualitative studies were performed (43 wheat and 50 corn dough preparers). During interviews, participants described the preparation process of the doughs using the Think Aloud technique. Finished doughs were described as not sticky, soft, and pliable. Based on these descriptions, five recipes were cr

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Hussein, Muthana, Nabel Kadum Abd-Ali, and Abdussalam Ali Ahmed. "Utilizing sulfur and zinc oxide to improve impact in hard rubber recipe designs." Al-Qadisiyah Journal for Engineering Sciences 17, no. 4 (2024): 352–56. https://doi.org/10.30772/qjes.2024.147161.1139.

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The current work represents a practical study with the aim of getting the best design for hard rubber recipes by controlling materials that increase this property. Rubber recipes were prepared consisting of several materials, such as natural rubber, zinc oxide, and stearic acid, in addition to the accelerator and vulcanizing agent sulfur, which was added in multiple proportions 10, 20, 30 parts per hundred rubbers (PPHR). Also, recipes were prepared for the same previous ingredients with an increased percentage of Zinc oxide to 150 PPHR to demonstrate the effect of this material on the hardnes

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Kusnadi, Adhi, and Daniel Daniel. "Rancang Bangun Sistem Rekomendasi Resep Masakan Khas Indonesia Menggunakan Metode Collaboration Collective Intelligence dan Slope One." Jurnal ULTIMATICS 9, no. 2 (2018): 88–96. http://dx.doi.org/10.31937/ti.v9i2.626.

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Today, recipes are not just physical, but some are digital. So users do not have to store recipe books that have been purchased to find recipes for a dish. One of a website providing recommendations for digital recipe guides is dapursaji. This application helps users to search for recipes only by entering the ingredients of the food owned by the user. And will produce a list of dishes that use the material entered by the previous user. In addition there will be related recommendations after opening one of the recipes after the search. Not only that, this website can also provide the freedom to

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Joensuu, Juri. "Fictitious Meals, Culinary Constraints: The Recipe Form in Four Oulipian Texts." Poetics Today 42, no. 4 (2021): 575–95. http://dx.doi.org/10.1215/03335372-9356868.

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Abstract This article looks into fictitious meals and the use of culinary recipe form in experimental and procedural literature, namely, works of constrained writing associated with OuLiPo (Ouvroir de Littérature Potentielle). The recipe form is first scrutinized from the procedural, structural, and historical viewpoints, also concerning its lesser-known imaginative and esoteric genealogy. In addition, its connections to the notions of narrativity and fiction are discussed. The recipe's relationship to action is depicted by a simple procedural model. There is a metaphorical and conceptual, but

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Journal, IJSREM. "Meal Map Pro." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 11 (2023): 1–11. http://dx.doi.org/10.55041/ijsrem27174.

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In this paper, we describe the recipe recommendation system in the culinary domain. Due to the widespread use of the internet, the whole world is connected, and different users from different countries share millions of recipes online, all over the world. As a result, users are unaware of all the recipes available on the internet. A recipe contains heterogeneous information’s such as ingredients, cooking process, categories, etc. Therefore, we believe that a recipe is an aggregation of these heterogeneous features. The majority of the recipe recommendation systems are based on content or colla

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Criado-Peña, Miriam. "‘Probatum est’. The Medical Recipes in London, Wellcome Library, MS 3009." Nordic Journal of English Studies 20, no. 1 (2021): 258–77. http://dx.doi.org/10.35360/njes.660.

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Recipe books are frequently encountered in Early Modern English scientific writing. They are of paramount importance to understand medical practice in the period and they usually gather collections of culinary and/or medical recipes. The present paper investigates the medical recipes contained in MS Wellcome 3009 (ff. 17r–90r), a 17th-century recipe book housed at the Wellcome Library in London. The medical recipes are analyzed in terms of their structural and linguistic features and, in this sense, five different stages are distinguished within the recipes: a) title; b) ingredients; c) prepar

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Krüger, Jens Oliver. "Pädagogische Rezepte und pädagogische Rezeptkritik." Vierteljahrsschrift für wissenschaftliche Pädagogik 98, no. 2 (2022): 217–31. http://dx.doi.org/10.30965/25890581-09703043.

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Abstract Educational Recipes and Educational Recipe Criticism. An Examination of the Educational Discourse on Receptologies In educational science, pedagogical recipes are predominantly judged critically. However, the bases for this criticism are different. The article gives insights into the educational discourse on recipes for teachers.

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Popescu, Liviana, Emanuela Lidia Crăciunescu, Andreea Codruţa Novac, et al. "Nutritional Profiling and Sensory Evaluation of Novel Hot Chocolate Recipes: A Comparative Study with a Commercial Brand." Romanian Journal of Oral Rehabilitation 16, no. 2 (2024): 196–203. https://doi.org/10.62610/rjor.2024.2.16.19.

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Aim of the Study: The study aimed to develop and evaluate two new hot chocolate recipes (P1 - Red Recipe and P2 - Green Recipe) and compare them with a commercial hot chocolate product (P3 - "La Festa"). The focus was on creating recipes that are nutritionally comparable to natural or dietetic products, with reduced sugar and increased dietary fibre content. Materials and Methods: The study employed sensory evaluation methods, specifically the Mann-Whitney and Wilcoxon Sign Rank tests, to assess appearance, consistency, flavour, taste, and smell of the hot chocolate recipes. Additionally, a co

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Camargo, Anice Milbratz de, Alyne Michelle Botelho, Gabriella Beatriz Irmão, and Giovanna Medeiros Rataichesck Fiates. "Analysis of Recipes Shared as ‘Healthy’ in a Popular Brazilian Website: A Cross-Sectional Study." International Journal of Environmental Research and Public Health 19, no. 21 (2022): 13914. http://dx.doi.org/10.3390/ijerph192113914.

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Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culinary recipes websites, is a medium for the dissemination of cooking-related content. Research has revealed that most recipes available on internet sites do not have healthy characteristics when compared to recommendations for healthy eating, even the ones promoted as ‘healthy’. This study investigated culinary recipes available on the ‘healthy eating’ section of a popular Brazilian recipe-sharing website. Recipes (n = 814) were analyzed with a validated framework based on national dietary guideline

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Urkiaga, Olatz, María Mora, Elena Romeo-Arroyo, et al. "A Sorting Task with Emojis to Understand Children’s Recipe Acceptance." Foods 14, no. 11 (2025): 1839. https://doi.org/10.3390/foods14111839.

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Food acceptability in children is a complex, multi-dimensional process influenced by sensory perception, expectations, and context. The present study investigated children’s perception and acceptance of 20 Mediterranean recipes chosen from five different gastronomy cultures (Lebanese, Egyptian, Italian, Spanish, and Portuguese) using photographs as stimuli. A total of 184 children (10 to 13 years old) from three countries (Italy, Lebanon, and Spain) participated in a sorting task with emojis to express liking. In addition, Spanish and Lebanese participants completed a Check-All-That-Apply (CAT

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17

Panoschi, Silvia Anamaria. "The Written and Oral Dimension of Culinary Recipes." LiBRI. Linguistic and Literary Broad Research and Innovation 10, no. 1 (2025): 35. https://doi.org/10.70594/libri/10.1/4.

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<p dir="ltr"><span>As a text type, the culinary recipe belongs to the category of procedural texts, and as a communicative activity, its purpose is to present the process of preparing a dish. This type of text exhibits different formal characteristics depending on whether it is in written or oral form. In this article, we conduct a comparative analysis of a corpus of written recipes by M. Kogălniceanu and Costache Negruzzi, Mihai Lupescu, and others, alongside a corpus of oral culinary recipes collected through field surveys as part of the eCULTFOOD project. By analyzing these text

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18

Al- Delami, O. F., Shalan A. Al- Mashikhi, and Hannan T. Al- Azawi. "Preparation of Some Food From Animal Meat Proteins and Study Its Chemical and Sensory Properties." Iraqi Journal of Veterinary Medicine 24, no. 2 (2000): 134–48. http://dx.doi.org/10.30539/ijvm.v24i2.1172.

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This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions were I.E. water- soluble (sarcoplasmic proteins ) and water insoluble (myofibrial proteins) were obtained. There recipes of sarcoplasmic proteins were prepared , the first recipe contained corn starch, potato , oil, salt and spices, the second recipe contained tomato juice, naringe juice, oil, salt and spice; while the third recipe contained rice flour. naringe juice, oil, salt and spice. Chemical and sensory evaluation were carried out on these recipes . Myofibrial proteins (actin, myosin , an

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Hsieh, Yu-Lun, Yung-Chun Chang, and Wei-Yu Chang. "Social Media Mining for an Analysis of Nutrition and Dietary Health in Taiwan." Nutrients 13, no. 6 (2021): 1778. http://dx.doi.org/10.3390/nu13061778.

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Dining is an essential part of human life. In order to pursue a healthier self, more and more people enjoy homemade cuisines. Consequently, the amount of recipe websites has increased significantly. These online recipes represent different cultures and cooking methods from various regions, and provide important indications on nutritional content. In recent years, the development of data science made data mining a popular research area. However, only a few researches in Taiwan have applied data mining in the studies of recipes and nutrients. Therefore, this work aims at utilizing machine learni

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Verma, Vishnu Prasad. "Recipes Recommendation System using Machine Learning." International Journal for Research in Applied Science and Engineering Technology 13, no. 5 (2025): 3583–87. https://doi.org/10.22214/ijraset.2025.71001.

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Abstract: With the increasing popularity of online cooking platforms and the vast availability of recipe data, personalized recipe recommendation systems have become an essential tool to enhance user experience. This research presents a Machine Learning-based Recipe Recommender System that suggests the top five most relevant recipes based on user-provided ingredients or a recipe name. The system leverages Natural Language Processing (NLP) techniques to extract and analyses key features from a large recipe dataset, including ingredient lists, recipe titles, and preparation steps. A content-base

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Brunner, Marie-Louise. "‘You’ll need help from your adult assistant’: Readership accommodation in children’s recipes." Text & Talk 39, no. 4 (2019): 441–63. http://dx.doi.org/10.1515/text-2019-2035.

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Abstract This article investigates how children’s recipes are adapted structurally and linguistically for their young readership. It is based on comparative data, using 24 children’s and 24 adults’ versions of the same recipes, and additional online and printed children’s recipes as reference. Even though recipes have been researched extensively, research on recipes for children in particular is rare. Based on general research on facilitation methods in recipe writing, the article analyzes how children, as the target readership, are accommodated in the analyzed recipes and how they differ from

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Algadrie, Saniah Evatri, and Enny Itje Sela. "Utilization of Flutter Framework in Developing an Android-Based Cooking Recipe Application." Journal of Scientific Research, Education, and Technology (JSRET) 3, no. 4 (2024): 1778–88. https://doi.org/10.58526/jsret.v3i4.593.

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Cooking has become a common activity in everyday life. Cooking activities require recipes that are used as a guide in processing food ingredients into a dish. The collection of recipes in print media has not been able to meet the needs of users with a dynamic lifestyle. Therefore, researchers developed an android mobile-based cooking recipe application which is a solution to make it easier for users to find and practice recipes efficiently. This research uses a design process using the System Development Life Cycle (SDLC) approach. And in making this application, researchers used the Flutter f

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Budi Setyorini and Dety Mulyanti. "Evaluasi Waktu Tunggu Pelayanan Resep Pasien BPJS Kesehatan Rawat Jalan Di Rumah Sakit Umum Bella Bekasi." Jurnal Riset dan Inovasi Manajemen 1, no. 2 (2023): 01–11. http://dx.doi.org/10.59581/jrim-widyakarya.v1i2.151.

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The Pharmacy Installation Section of the BPJS Outpatient Unit is that there are still many patients who complain about the waiting time for drug services. Calculating the waiting time for prescription drug service and concoction medicine, then analyzing compliance with the minimum service standard for the long waiting time category. Evaluating performance in providing health services to BPJS Outpatient patients and can help improve the quality and efficiency of health services. Quantitative and qualitative methods in analyzing the data obtained. Quantitative methods can be used to calculate av

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Kaneyasu, Michiko, and Minako Kuhara. "Regularity and variation in Japanese recipes." Register Studies 2, no. 1 (2020): 37–71. http://dx.doi.org/10.1075/rs.18014.kan.

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Abstract This paper investigates the similarities and differences between three sub-registers of Japanese recipe texts: cookbook recipes, online commercial recipes written/edited by professionals, and online user-generated recipes. Past studies on Japanese recipes do not distinguish different sub-registers, and they tend to focus on a single feature. The present study of the sub-registers examines a group of frequently appearing linguistic features and uncovers functional links between observed features and situational characteristics. The comparative perspective contributes to a more comprehe

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Cyril-Olutayo, Mojisola Christianah, Dorcas O. Ajayi, and Olayinka O. Odunowo. "ETHNO MEDICINAL SURVEY AND EVALUATION OF TWO RECIPES USED IN MANAGING SICKLE CELL DISEASE IN ILE-IFE COMMUNITY OF OSUN-STATE, NIGERIA." African Journal of Traditional, Complementary and Alternative Medicines 17, no. 2 (2020): 37–54. http://dx.doi.org/10.21010/ajtcam.v17i2.4.

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Background: Ethno-medicinal survey of herbal recipes used in managing sickle cell disease in Ile-Ife, Osun-State, Nigeria was carried out and two recipes selected for antisickling studies. Materials and Methods: Information was obtained using semi-structured questionnaires and open interview from respondents consisting of herb sellers, traditional medical practitioners, artisans and traders in two local government areas of Ife. Two recipes from the survey were selected for antisickling studies. Aqueous extract of each recipe was obtained by boiling the constituents in water for 1 h while the h

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Cyril-Olutayo, Mojisola Christianah, Dorcas O. Ajayi, and Olayinka O. Odunowo. "ETHNO MEDICINAL SURVEY AND EVALUATION OF TWO RECIPES USED IN MANAGING SICKLE CELL DISEASE IN ILE-IFE COMMUNITY OF OSUN-STATE, NIGERIA." African Journal of Traditional, Complementary and Alternative Medicines 17, no. 2 (2023): 37–54. http://dx.doi.org/10.21010/ajtcamv17i2.4.

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Background: Ethno-medicinal survey of herbal recipes used in managing sickle cell disease in Ile-Ife, Osun-State, Nigeria was carried out and two recipes selected for antisickling studies. Materials and Methods: Information was obtained using semi-structured questionnaires and open interview from respondents consisting of herb sellers, traditional medical practitioners, artisans and traders in two local government areas of Ife. Two recipes from the survey were selected for antisickling studies. Aqueous extract of each recipe was obtained by boiling the constituents in water for 1 h while the h

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Afful, Isaac. "A Cross-Cultural Study of Some Selected Ghanaian and Foreign Recipes." Studies in Linguistics and Literature 1, no. 1 (2017): 29. http://dx.doi.org/10.22158/sll.v1n1p29.

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<p><em>The focal aim of this study was to investigate the recipes as professional genres in Ghanaian and foreign contexts, in terms of their schematic structures and linguistic features. Using Swalesâ€™ (1990) rhetorical approach to genre analysis, the study examined 20 recipes from well-known cookbooks. The analysis and discussion of the cross-cultural study pointed to three key findings. First, it was revealed that recipes are organised in six core moves. These are recipe title, serving details, ingredients list, methods, serving suggestions and additional notes. While additional

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Neelam, Harish, and Koushik Sai Veerella. "Enhancing Personalized Recipe Recommendation through Multi-Class Classification." International Journal of Computer Science, Engineering and Information Technology 13, no. 5 (2024): 15–25. http://dx.doi.org/10.5121/ijcseit.2024.14502.

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This paper intends to address the challenge of personalized recipe recommendation in the realm of diverse culinary preferences. The problem domain involves recipe recommendations, utilizing techniques such as association analysis and classification. Association analysis explores the relationships and connections between different ingredients to enhance the user experience. Meanwhile, the classification aspect involves categorizing recipes based on user-defined ingredients and preferences. A unique aspect of the paper is the consideration of recipes and ingredients belonging to multiple classes

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Sakib, Nazmus, G. M. Shahariar, Md Mohsinul Kabir, Md Kamrul Hasan, and Hasan Mahmud. "Towards automated recipe genre classification using semi-supervised learning." PLOS ONE 20, no. 1 (2025): e0317697. https://doi.org/10.1371/journal.pone.0317697.

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Sharing cooking recipes is a great way to exchange culinary ideas and provide instructions for food preparation. However, categorizing raw recipes found online into appropriate food genres can be challenging due to a lack of adequate labeled data. In this study, we present a dataset named the “Assorted, Archetypal, and Annotated Two Million Extended (3A2M+) Cooking Recipe Dataset” that contains two million culinary recipes labeled in respective categories with extended named entities extracted from recipe descriptions. This collection of data includes various features such as title, NER, direc

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Korbmakher, Tatyana V. "Compositional and linguistic features of Russian Germans recipes." NSU Vestnik. Series: Linguistics and Intercultural Communication 17, no. 4 (2019): 38–48. http://dx.doi.org/10.25205/1818-7935-2019-17-4-38-48.

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The article is concerned with the issue of linguistic specificity of small-sized texts, describing their text structure (also referred to as composition) as well as linguistic properties and characteristics. A cooking recipe may be defined as a specific genre of this text category. In particular, the paper aims to describe semantic structure and linguistic features of the oral cooking recipes of the Russian Germans collected during a dialectal expedition in Krasnoyarsk region, Siberia. Culinary recipes of Russian Germans may be regarded as an evidence of the preservation of their linguo-cultur

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Jahan Mili, Fatema Tuj, and Abu Torab MA Rahim. "Nutrient Composition of Nine Festival Dishes Obtained from A Recipe Survey Among Lower to Middle-Income Households in Selected Urban Areas." Bioresearch Communications 10, no. 2 (2024): 1516–23. http://dx.doi.org/10.3329/brc.v10i2.74573.

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Background and Objectives: Estimation of nutrient content of a recipe by a recipe calculation method may be cost‐effective and alternative to the chemical analysis for a range of applications, laboratory analysis of standardized recipes is considered a more authentic and accurate source of recipe nutrient data. Food composition data (FCD) regarding festival foods and dishes is very scanty in local and global food composition tables (FCT). The present study, thus, conducted a recipe survey on the ingredient profile of festival recipes consumed by lower to middle-income households in Bangladesh

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Susilawati, Helfy, Tri Arif Wiharso, and Teddy Mulyadi Hidayat. "Rancang Bangun Aplikasi Elektronik Resep yang Terhubung ke Kasir Menggunakan Website." Jurnal Teknologi Informasi dan Terapan 7, no. 2 (2020): 86–91. http://dx.doi.org/10.25047/jtit.v7i2.167.

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A recipe is a description given by a doctor about a medicine and its dosage. Currently the recipes used are still using manual recipes that are written by hand. The most common weakness of manual recipes is the handwritten recipe which is difficult to understand. Most of the patients do not understand the doctor's writing, except the pharmacist . An electronic recipe is a recipe given by a doctor in the printed recipe of a recommended medicine. The purpose of electronic recipe is the recipe can be read clearly by the patient and also by the pharmacist. In addition, electronic recipe can also m

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Balea (Paul), Gabriela, Aurel Lunguleasa, Octavia Zeleniuc, and Camelia Coşereanu. "Three Adhesive Recipes Based on Magnesium Lignosulfonate, Used to Manufacture Particleboards with Low Formaldehyde Emissions and Good Mechanical Properties." Forests 13, no. 5 (2022): 737. http://dx.doi.org/10.3390/f13050737.

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Adhesives represent an important part in the wood-based composite production, and taking into account their impact on the environment and human health, it is a challenge to find suitable natural adhesives. Starting from the current concerns of finding bio-adhesives, this paper aims to use magnesium lignosulfonate in three adhesive recipes for particleboard manufacturing. First, the adhesive recipes were established, using oxygenated water to oxidize magnesium lignosulfonate (Recipe 1) and adding 3% polymeric diphenylmethane diisocyanate (pMDI) crosslinker (Recipe 2) and a mixture of 2% polymer

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Musina, Olga, and Elena Nagornykh. "Studying the features of the use of neural networks and machine learning in the design of food systems." BIO Web of Conferences 71 (2023): 01084. http://dx.doi.org/10.1051/bioconf/20237101084.

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The features of the use of neural networks and machine learning methods for the design of food systems are studied using the example of processed cheese. A database has been developed that includes 869 cheese recipes, and a program for managing an electronic recipe directory. A neural network has been developed, for the training of which the method “Training with a teacher”, the activation function “ReLu” and the author’s program written in the Python programming language were used. The neural network consisted of 9 neurons in the input layer, two hidden layers of 65 neurons each, and an outpu

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Vahedian Movahed, Saniya, and Fred Martin. "AI Chef Trainer: Introducing Students to the Importance of Data in Machine Learning." Proceedings of the AAAI Conference on Artificial Intelligence 39, no. 28 (2025): 29220–27. https://doi.org/10.1609/aaai.v39i28.35196.

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The AI Chef Trainer is an educational web app that introduces children to the role of data in machine learning (ML) through the engaging task of recipe recommendation. Initially, students tested the AI Chef's capabilities by selecting from a list of ingredients to see what the system recommended as possible recipes. After observing the recommendations, they contributed by adding their own recipes—each being a set of ingredients and a corresponding recipe-name—which were used to retrain the model and finally re-tested recipe suggestions. This cyclical process of testing, contributing, retrainin

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T, Lekhaa. "RECIPE GENERATION BASED ON FOOD IMAGE USING MACHINE LANGUAGE." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 04 (2024): 1–5. http://dx.doi.org/10.55041/ijsrem32112.

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Recipe generation based on food images using machine learning (ML) is an emerging area that combines computer vision and natural language processing techniques to automatically generate recipes from images of dishes. This paper proposes a novel approach to address this problem by developing a deep learning-based system capable of recognizing ingredients and cooking methods from food images and generating coherent recipe texts. The system aims to assist home cooks, culinary enthusiasts, food bloggers, and businesses in discovering and creating new recipes from visual cues. KEYWORDS: Recipe gene

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Bhardwaj, Yashpal, Mumtam Taboh, Yugandhar Pulicherla, Srinivasulu Cheemanapalli, Birina Bhuyan, and Shiddamallayya Mathapati. "Traditional and common millet-based food recipes of the tribal communities of Arunachal Pradesh." Journal of Drug Research in Ayurvedic Sciences 8, Suppl 1 (2023): S121—S130. http://dx.doi.org/10.4103/jdras.jdras_190_23.

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Abstract BACKGROUND: Millets have been cultivated in Arunachal Pradesh for generations, vital to the state's food security and dietary practices. Preserving and promoting culinary traditions not only benefits the local communities but also contributes to the global movement towards a more sustainable and diverse food future. The present study aims to document the common millets based food recipes traditionally prepared in Arunachal Pradesh. MATERIALS AND METHODS: The millet-based food recipes were documented from the ethnic tribal people. This study documented different types of millet-based r

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Aldiansyah, Muhammad Givahri, and Winda Setia Sari. "Food Blog Found on Love and Lemons Blogger: Corpus Analysis of Culinary Linguistics." LINGUISTIK TERAPAN 21, no. 3 (2024): 176–93. https://doi.org/10.24114/lt.v21i3.64895.

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This study aims to determine the lexical items, food blogs, and hedges found on Love and Lemons bloggers using the AntConc corpus application based on Crystal and Diemer & Frobenius' theory. This research method uses mixed-method qualitative and quantitative data. The data source for this research was taken from the two most viewed recipes from the Love and Lemons blog entitled breakfast sandwiches and healthy breakfast tacos. This study focuses on the frequency of occurrence of lexical items, hedges and the use of food jargon found in recipes for breakfast sandwiches and breakfast healthy

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Degaltseva, Anna V. "“This is how food was cooked for kings”: Attractive techniques in the names of video cooking recipes on the Zen platform." International Journal “Speech Genres” 19, no. 3 (43) (2024): 295–303. http://dx.doi.org/10.18500/2311-0740-2024-19-3-43-295-303.

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Digital technologies that allow mass audiences to create a wide variety of content have led to the fact that traditional speech forms and genres on the web have changed or acquired a hybrid character. The genre of “a cooking recipe”, which has acquired a video format, is no exception. A modern video recipe is often a hypergenre, since it includes elements of advice or a story of everyday life. Cooking video recipes, unlike traditional recipes, are interactive: they are addressed to viewers, to whom a blogger can address, and those, in turn, can leave comments under the video. The purpose of th

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Mahon, Louis, and Carl Vogel. "The Proof is in the Pudding." Journal for Language Technology and Computational Linguistics 36, no. 2 (2023): 29–85. http://dx.doi.org/10.21248/jlcl.36.2023.233.

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This paper presents FASTFOOD, a rule-based natural language generation (NLG) program for cooking recipes. We consider the representation of cooking recipes as discourse representation, because the meaning of each sentence needs to consider the context of the others. Our discourse representation system is based on states of affairs and transtions between states of affairs, and does not use discourse referents. Recipes are generated by using an automated theorem-proving procedure to select the ingredients and instructions, with ingredients corresponding to axioms and instructions to implications

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Zhang, Qing, David Elsweiler, and Christoph Trattner. "Decoding Global Palates: Unveiling Cross-Cultural Flavor Preferences Through Online Recipes." Foods 14, no. 8 (2025): 1411. https://doi.org/10.3390/foods14081411.

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Navigating cross-cultural food choices is complex, influenced by cultural nuances and various factors, with flavor playing a crucial role. Understanding cultural flavor preferences helps individuals make informed food choices in cross-cultural contexts. We examined flavor differences across China, the US, and Germany, as well as consistent flavor preference patterns using online recipes from prominent recipe portals. Distinct from applying traditional food pairing theory, we directly mapped ingredients to their individual flavor compounds using an authorized database. This allowed us to analyz

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Vamshi, Rangu, Muppa Sai Vinay, Parameswar Sanjana Karthika, and Ms Vinayaka Prashanthi. "Nutrient Composition Analysis for Recipes." International Journal for Research in Applied Science and Engineering Technology 11, no. 4 (2023): 2031–37. http://dx.doi.org/10.22214/ijraset.2023.50532.

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Abstract: Having an accurate nutrition profile for recipes is crucial for various applications, such as dietary analytics, recommendation systems, and nutritional assistance. However, online databases often collect recipes from various sources to increase the variety and quantity of the dataset. As a result, the nutritional information provided may be incomplete and unreliable. This paper proposes a scalable method to estimate the nutritional profile of recipes using a reliable and standard nutritional database. Previous studies have shown the effectiveness of string-matching methods on small

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Harada, Masashi. "Locality in the Derivation of Cumulativity." Semantics and Linguistic Theory 1 (January 22, 2023): 852. http://dx.doi.org/10.3765/salt.v1i0.5425.

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It has been proposed that the part structures of denotations of plurals ‘project’ to the denotations of expressions including those plurals (e.g., Gawron & Kehler 2004, Kubota & Levine 2016, Schmitt 2019/2020). If such a plural projection is possible, not only plural DPs but also expressions including those plural DPs denote pluralities (e.g., saw the two recipes denotes a plurality {SAW(recipe1),SAW(recipe2)} instead of a singularity {SAW({recipe1,recipe2})}). One piece of support for plural projection comes from Schmitt’s (2020) observation about ‘non-local’ cumulativity. In this pap

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Nofiani, Risa, Novi Maulidi Syahmurdiandi, and Puji Ardiningsih. "The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok." International Journal of Food Science 2021 (October 12, 2021): 1–11. http://dx.doi.org/10.1155/2021/2882005.

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Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp) with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying the effect of adding garlic and red chilli pepper powder on the physicochemical, microbiological, and sensory properties of cincalok. Cincalok was made to be three recipes, namely, original cincalok, A, consists of 2 kg of rebon shrimp, 400 g of granulated sugar, and 100 g of coarse salt; B (A ingredients plus 20 g of red chilli pepper powder); and C (A ingredients plus 20 g of garlic powder). Sensory analysis wa

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Turmo, Isabel González. "A methodology for analysing recipe books." Social Science Information 43, no. 4 (2004): 753–73. http://dx.doi.org/10.1177/0539018404047717.

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The methodology discussed in this article was developed for the ERDF (European Regional Development Fund)-funded project “Anthropology of Food: Cooking and Food Habits on Both Sides of the Straits of Gibraltar. Andalusia and Morocco, 19th-20th Centuries”. It aims to facilitate a comparative analysis of recipe books and a large quantity of recipes, taking into consideration all their various components. Two computer applications were developed for this purpose: “Índice” (Index) and “Recetas” (Recipes). The first of these permits a comparative analysis of the ingredients, condiments and main cul

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Quintana-Toledo, Elena. "Middle English Medical Recipes: A Metadiscursive Approach." Studia Anglica Posnaniensia 45, no. 2 (2009): 21–38. http://dx.doi.org/10.2478/v10121-009-0014-5.

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Middle English Medical Recipes: A Metadiscursive Approach This paper seeks to explore Middle English medical recipes from a metadiscursive perspective. This study will draw on Hyland's (2005) metadiscourse model where code glosses, endophoric markers, evidentials, frame markers and transition markers are included in the interactive dimension, and attitude markers, boosters, engagement markers, hedges and self mention are to be found within interactional metadiscourse. I shall apply this framework for the identification and analysis of data in a corpus which comprises a selection of recipes tak

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Bai, Zijian, Yinfeng Huang, Suzhi Zhang, Pu Li, Yuanyuan Chang, and Xiang Lin. "Multi-Level Knowledge-Aware Contrastive Learning Network for Personalized Recipe Recommendation." Applied Sciences 12, no. 24 (2022): 12863. http://dx.doi.org/10.3390/app122412863.

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Personalized recipe recommendation is attracting more and more attention, which can help people make choices from the exploding growth of online food information. Unlike other recommendation tasks, the target of recipe recommendation is a non-atomic item, so attribute information is especially important for the representation of recipes. However, traditional collaborative filtering or content-based recipe recommendation methods tend to focus more on user–recipe interaction information and ignore higher-order semantic and structural information. Recently, graph neural networks (GNNs)-based reco

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Güldemir, Osman. "Baklava Recipes from the Greek King Otto I to the Present." Athens Journal of Mediterranean Studies 8, no. 2 (2022): 93–106. http://dx.doi.org/10.30958/ajms.8-2-1.

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Baklava is important in Turkish cuisine because of its international recognition and its place in important days and tables in the society. It has many varieties such as melon, curd, almond, hazelnut and pistachio from past to present. Friedrich Unger, the confectioner of Otto I, the first king of Greece, visited Istanbul in 1835. “Conditorie des Orients”, published by Unger in 1838, is a unique resource for Ottoman confectionery. In this study, the recipe for baklava written by Unger was compared with the recipes for baklava in two books. The first of these is the 19th century Ottoman Turkish

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Cao, Yong, Yova Kementchedjhieva, Ruixiang Cui, et al. "Cultural Adaptation of Recipes." Transactions of the Association for Computational Linguistics 12 (2024): 80–99. http://dx.doi.org/10.1162/tacl_a_00634.

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Abstract Building upon the considerable advances in Large Language Models (LLMs), we are now equipped to address more sophisticated tasks demanding a nuanced understanding of cross-cultural contexts. A key example is recipe adaptation, which goes beyond simple translation to include a grasp of ingredients, culinary techniques, and dietary preferences specific to a given culture. We introduce a new task involving the translation and cultural adaptation of recipes between Chinese- and English-speaking cuisines. To support this investigation, we present CulturalRecipes, a unique dataset composed

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Chambers, Edgar, Sandria Godwin, and Taylor Terry. "Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines." Foods 7, no. 8 (2018): 126. http://dx.doi.org/10.3390/foods7080126.

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Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be safe when prepared. According to the United States Department of Agriculture (USDA), using a thermometer properly is the only way to accurately check for doneness of poultry. The objective of this study was to assess poultry recipes, including recipes

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