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Journal articles on the topic 'Recipes'
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1
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 (June 30, 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 occasion. Therefore, analysis of cooked recipes is preferred for FCTs which are used for more authentic and accurate in menu planning for individual or community health purposes. The present study seeks to partially fill the information gap on compositional data for vegetable and leafy vegetable recipes consumed by the lower to middle-income urban and peri-urban households of Bangladesh because they have been observed to be the main consumer of these recipes. The study was conducted into three phases. In phase I, a recipe survey was conducted among purposely selected housewives (n=100) representing Dhaka (n=33), Rangpur (n=37), Rajshahi (n=18) and Chattogram (n=12) divisions. In phase II, 10 selected homemade vegetable and leafy vegetable recipes were selected and standardized from the most cited recipe list obtained from consecutive recipe surveys. In phase III, chemical analyses for proximate nutrients were carried out followed by compilation of vitamin and mineral values from local and global food composition databases. The result revealed that the Moisture, Ash, Protein, Fat, Total Dietary Fiber and Available Carbohydrate content (g/100 g) and Calorie of the samples ranged from 71.57-83.68%, 1.30-4.94%, 1.17-5.86%, 0.20-9.18%, 2.63-7.28%, 1.43-14.66%, and 64.94 to 126.28 Kcal respectively. Method validation and analytical quality assurance program was carried out along with all standard operating procedure (SOP) to ensure quality data generation. Therefore, the data obtained in this study can be taken as reliable data which will enrich the food composition database of Bangladesh. Bioresearch Commu. 10(2): 1565-1572, 2024 (July)
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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 (February 5, 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 Supplemental Nutrition Assistance Program (SNAP) and able to speak/read English. Participants reported having “go-to” family recipes and regularly searching online for new recipes, especially those using ingredients available/preferred by family members. Recipe websites with highest appeal were polished and engaging to mothers/children, offered user-ratings/comments and were reachable from search engines. Results identified key recommendations: (1) understand the target audience; (2) aim to add healthy/customizable recipes to family “go-to’ recipe rotations and understand the impact of generational influences (e.g. how mothers/grandmothers cooked) on family meals; and (3) create websites that meet target audience criteria. Seeking the target audience’s input about the content/delivery of recipes is an important formative step for obesity-prevention projects that include healthy recipes.
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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 (June 8, 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 type (standard, advertorial and celebrity) and between recipes with and without health or nutrient claims. Overall compliance with the traffic-light criteria was low, with less than half of recipes meeting the target. Advertorial recipes had a higher energy (p = 0.001), saturated fat (p = 0.045) and sodium (p ≤ 0.001) content per serve, and per 100 g for sodium (p ≤ 0.001) compared to standard and celebrity recipes. Recipes with claims had greater compliance to the nutrient criteria (p < 0.001) compared to those without. These findings support previous research highlighting the poor nutritional quality of published recipes from a variety of sources.
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Solanke, Rutuja, Priya Mane, Snehal Dane, and Sejal Pande. "RECIPE GENERATION FROM FOOD IMAGES USING DEEP LEARNING." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 11 (November 1, 2023): 1–11. http://dx.doi.org/10.55041/ijsrem26792.
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The research presented here is centered on the emergence of deep learning processes related to food, with a particular focus on map generation and cross-modal food retrieval. These tasks are aimed at enhancing their performance through unsupervised learning using map tree models. Creating recipes involves assembling food from images, which are obtained using a slicer. To enable this, different foods must be associated with images that resemble recipes based on queries. The challenge of translating directly from images to text led to the incorporation of visual objects in supporting these images, which ultimately improves performance. The Recipe1M dataset serves as the foundation of this research, featuring images of recipes along with ingredient descriptions and cooking instructions. However, there are significant differences from typical image-text cross-modal datasets like Flickr and MS-COCO, mainly due to multi-sentence cooking instructions and the lack of ingredient images. To address these challenges, a Structure-Aware Generative Network (SGN) is introduced, combining tree data with training methods to generate maps. This involves utilizing an RNN for map tree creation based on food images and integrating tree models into recipe generation with the help of GAT, ensuring detailed food descriptions. The study also highlights the efficacy of unsupervised learning using map tree models in cross-modal food retrieval. Various modules like 2tree, img2tree, and tree2recipe are employed to handle tree structures, contributing to the recipe generation process. The contributions of this research include the proposal of a 2-tree map, the introduction of img2tree and tree2recipe modules for creating and utilizing tree models, and the demonstration of performance improvements over existing methods. Additionally, experiments beyond the Recipe1M dataset are conducted to validate the effectiveness of the proposed approach. In summary, this study addresses the gap in knowledge related to long-cooked foods by employing unsupervised sentence-level tree learning. This approach integrates recipes and enhances cross-modal food retrieval, showcasing the potential to transform cooking-related tasks and achieving state- of-the-art performance on the Recipe1M dataset. The research includes imaging and ablation studies to assess its effectiveness thoroughly Key Words- Deep Learning, Unsupervised Learning, Cross-Modal Food Retrieval, Recipe Generation, Structure-Aware Generative Network, Map Tree Models, Recipe1M Dataset.
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Zou, Zhuoyang, Xinghui Zhu, Qinying Zhu, Hongyan Zhang, and Lei Zhu. "Disambiguity and Alignment: An Effective Multi-Modal Alignment Method for Cross-Modal Recipe Retrieval." Foods 13, no. 11 (May 23, 2024): 1628. http://dx.doi.org/10.3390/foods13111628.
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As a prominent topic in food computing, cross-modal recipe retrieval has garnered substantial attention. However, the semantic alignment across food images and recipes cannot be further enhanced due to the lack of intra-modal alignment in existing solutions. Additionally, a critical issue named food image ambiguity is overlooked, which disrupts the convergence of models. To these ends, we propose a novel Multi-Modal Alignment Method for Cross-Modal Recipe Retrieval (MMACMR). To consider inter-modal and intra-modal alignment together, this method measures the ambiguous food image similarity under the guidance of their corresponding recipes. Additionally, we enhance recipe semantic representation learning by involving a cross-attention module between ingredients and instructions, which is effective in supporting food image similarity measurement. We conduct experiments on the challenging public dataset Recipe1M; as a result, our method outperforms several state-of-the-art methods in commonly used evaluation criteria.
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Lezama-Solano, Adriana, and Edgar Chambers. "Development and Validation of a Recipe Method for Doughs." Foods 7, no. 10 (October 2, 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 created: not detailed, detailed, very detailed, paragraph-form, and ‘with images’. Recipes were validated in two online surveys (total n = 600), where respondents evaluated the easiness, likeability, likelihood of using, helpfulness, and amount of information. Respondents considered the recipe with images as easier and more helpful. The very detailed recipe was considered more difficult, less helpful, and was liked less than the other recipes. Understanding and identifying the terms and techniques people use is a good way to communicate how to prepare a food product and can be used to develop and improve recipes. However, the format in which the recipe is presented is an important factor considered by users when following recipes.
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Joensuu, Juri. "Fictitious Meals, Culinary Constraints: The Recipe Form in Four Oulipian Texts." Poetics Today 42, no. 4 (December 1, 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 also formal and operational, similarity between the coded procedures of cooking and writing. A recipe is a procedure, a script for an infinity of possible meals, and a literary procedure is a recipe for writing. It is not surprising, then, that Oulipian writers have utilized the recipe form in their food-related works. Four such literary recipes (by Georges Perec, Jacques Roubaud, Harry Mathews, and Alastair Brotchie) are closely examined, after discussion of key concepts of Oulipian poetics from the culinary viewpoint. The article's special point of reference is the parodic, satirical, absurd, and other humorous meanings that literary recipes often seem to produce, which is linked to the operational and structural dimensions of the recipe—its comically posited procedural form.
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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 (April 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 innovate, by means of all users can fill a new recipe in accordance with the innovation and creation itself. Then the recipe will be published and read by the public. Collaborative Collective Intelligence and Slope One methods are implemented in this design, and evaluation results show that as many as 89% of users surveyed have been satisfied with the suitability and usefulness of the built system.
Index Terms—recipes, dish, collaborative Collective Intelligence, slope one
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Journal, IJSREM. "Meal Map Pro." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 11 (November 1, 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 collaborate filtering to predict the new recipe that a user is interested in. Combining with both content and collaborative filtering, we propose an effective and elegant framework for combining recipe recommendation systems. Most recipe recommendation systems use content information for ingredients or cooking process of recipes. To reduce RMSE, we proposed a hybrid approach combining conventional techniques with content and collaborative filtering. This approach adds more heterogeneous information such as cuisine, preparation directions, dietary, etc. Keywords: Recommendation system, collaborative filtering, hybrid approaches, recipes, content information.
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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 (June 30, 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) preparation; d) application; and e) efficacy phrase.
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Krüger, Jens Oliver. "Pädagogische Rezepte und pädagogische Rezeptkritik." Vierteljahrsschrift für wissenschaftliche Pädagogik 98, no. 2 (June 15, 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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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 (October 26, 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 guidelines. Ingredients (n = 5887) were classified according to the extension and purpose of their industrial processing. The recipes’ titles were content analyzed to identify the health-related words and phrases used. Recipes contained ultra-processed foods and not enough unprocessed or minimally processed foods, such as legumes (4.7%, n = 380), nuts and seeds (18.4%, n = 150), and fruits (n = 32.7%, n = 263). The recipes’ titles mentioned 564 health-related terms, appealing to physical characteristics, including weight loss, and fads, such as gluten-free, dukan, low-carb, detox, fitness, ripped body, and belly burner. Therefore, the ‘healthy’ recipes available on the Brazilian recipe-sharing website presented many aspects not in accordance with national dietary guidelines.
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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 (December 28, 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 , and stroma proteins I.E. collagen and elastin) were lyophilized in order to prepare different soup recipes and study its sensory characteristics .
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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 (May 23, 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 learning models to discover health-related insights from recipes on social media. First, we collected over 15,000 Chinese recipes from the largest recipe website in Taiwan to build a recipe database. We then extracted information from this dataset through natural language processing methodologies so as to better understand the characteristics of various cuisines and ingredients. Thus, we can establish a classification model for the automatic categorization of recipes. We further performed cluster analysis for grouping nutrients to recognize the nutritional differences for each cluster and each cuisine type. The results showed that using the support vector machine (SVM) model can successfully classify recipes with an average F-score of 82%. We also analyzed the nutritional value of different cuisine categories and the possible health effects they may bring to the consumers. Our methods and findings can assist future work on extracting essential nutritional information from recipes and promoting healthier diets.
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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 (July 26, 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 recipes intended for adults. Findings suggest that children’s recipes often have an appealing title, are more detailed and clearer, and use visual support. There is a tendency to reduce presuppositions and include additional advice. However, they seem less consistent than adult recipes and, in contrast to the general trend for accommodation, often use technical terminology without further explanations. The request for an adult helper distinguishes children’s from adults’ recipes and serves as a differentiating feature. These findings indicate that children’s recipes are adapted to the particular context and needs of a young and inexperienced audience.
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Kaneyasu, Michiko, and Minako Kuhara. "Regularity and variation in Japanese recipes." Register Studies 2, no. 1 (April 10, 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 comprehensive understanding of Japanese recipe language as well as universal and language-specific aspects of register variation. Shared traits among the three sub-registers are tied to the common topic of cooking and the central purpose of providing easy-to-follow food preparation instructions. Varied linguistic and textual features are motivated by different production circumstances, mediums, and relations among the participants. Professionally edited cookbook and online commercial recipes show a much higher uniformity in their grammatical features than unedited/self-edited user-generated recipes. Online sub-registers share a role of serving as a repository and reference center for numerous recipes and related information. Relationships among writers, readers, and other participants such as publishers and site organizers differ among all three sub-registers, resulting in some unique linguistic patterns.
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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 (November 18, 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 hydro ethanolic extracts were obtained by maceration in 70% ethanol for 72 h. Inhibitory and reversal antisickling properties were assessed using sodium metabisulphite as deoxygenating agent, vanillic acid (inhibitory agent), para-hydroxybenzoic (reversal agent) acid as positive controls while phosphate buffered saline was employed as negative control. Results: Fifty four recipes comprising forty six plants were obtained from the ethno-medicinal survey. The respondents comprised of 44% men and 56% women. The most frequently and commonly used plants belong to family Fabaceae. The inhibitory and reversal activities of the aqueous extract of recipe 1 (81.37± 1.09%, 88.56 ±1.38% respectively) were significantly (p < 0.05) higher than recipe 2 (78.51 ± 0.78% inhibition and 79.8 ± 2.16% reversal) at same concentration. The hydro-alcoholic extracts of recipes 1 and 2 gave highest inhibitory activities at 0.5 mg/mL (69.25 ±1.30% and 68.28 ±2.78% respectively). Conclusion: This study documented the medicinal plants and recipes used in Ile-Ife for managing sickle cell disease, and validated the ethno-medicinal claim of two recipes.
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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 (February 17, 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 hydro ethanolic extracts were obtained by maceration in 70% ethanol for 72 h. Inhibitory and reversal antisickling properties were assessed using sodium metabisulphite as deoxygenating agent, vanillic acid (inhibitory agent), para-hydroxybenzoic (reversal agent) acid as positive controls while phosphate buffered saline was employed as negative control. Results: Fifty four recipes comprising forty six plants were obtained from the ethno-medicinal survey. The respondents comprised of 44% men and 56% women. The most frequently and commonly used plants belong to family Fabaceae. The inhibitory and reversal activities of the aqueous extract of recipe 1 (81.37± 1.09%, 88.56 ±1.38% respectively) were significantly (p < 0.05) higher than recipe 2 (78.51 ± 0.78% inhibition and 79.8 ± 2.16% reversal) at same concentration. The hydro-alcoholic extracts of recipes 1 and 2 gave highest inhibitory activities at 0.5 mg/mL (69.25 ±1.30% and 68.28 ±2.78% respectively). Conclusion: This study documented the medicinal plants and recipes used in Ile-Ife for managing sickle cell disease, and validated the ethno-medicinal claim of two recipes.
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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 (June 9, 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 Swales’ (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 notes and nutritional value per serving were frequently used in foreign recipes, they rarely occurred in Ghanaian recipes. Second, in terms of the textual space allocated to each move, the study revealed that the method was allocated much textual space (44.7%) whereas the recipe title was allotted the least textual space (1.1%). Third, as regards the lexico-grammatical features, it was revealed that the dominant lexico-grammatical feature in recipes from both data sets was imperative verbs. The study contributes to the genre theory and serves as an impetus for further research.</em></p>
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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-culture, traditions and ethnic identity because they reflect a number of sociocultural parameters, societal and individual values. Sociocultural parameters make it possible to regard the text of the cooking recipe as a linguocultural phenomenon. The basis of the study is a field method: digital audio recordings of the recipe texts from German dialectal informants and a comprehensive analysis thereof as compared with the recipes found in the published books. For the graphic fixation of ‘dialectal’ recipes (that is in the transcripts) which combine features of the West German and East Middle German dialects the author used the spelling close to the norms of the standard German language. As a result of the study, certain distinctive textual and linguistic features of culinary recipes were established. As far as the text and semantic structure of the oral ‘dialectal’ recipe is concerned it is normal to omit the ingredients section, information about the duration of cooking. They don’t include any clarifications or parts equivalent to subtitles and footnotes of the standard written recipes. At the phonetic, morphological, syntactic, and lexical levels culinary recipes possess typical colloquial and dialect features of the language of Russian Germans. The analysis of the recipes allowed to define the nature of changes in their linguistic components, to identify discrepancies between the recipes in the German standard language and those recorded in Krasnoyarsk region, Siberia at all linguistic levels. In addition, it became possible to discover in the dialectal material some cultural borrowings as well as to determine the linguistic impact of the other languages encountered by the informants during their life in Russia and earlier. The influence of the Russian language is exemplified among others in the mixing of elements of the Russian and German syntax and, in particular, violation of the typically German sentence framework.
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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 (June 30, 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 followed by proximate analysis of standard recipes obtained by collapsing similar recipes. Unanalyzed nutrients were obtained by data compilation from local and global food composition databanks (FCDB). Methodology: A cross-sectional recipe survey was conducted sequentially on festival foods and dishes among purposefully selected housewives residing at different areas of Dinajpur district and Dhaka city. The study instrument was a structured pre-tested questionnaire. Nine homemade festival recipes out of 40 recipes cited viz., plain polao, beef bhuna, fish fry, chicken bhuna, payesh, beef biriyani, chinese vegetable, chicken roast and baked fish were selected and standardized according to the method established in our laboratory. The selected recipes were prepared and analyzed for proximate composition along with an estimation of the cooking yield factor. Content of moisture, ash, protein, total fat, total dietary fiber (TDF), available carbohydrates, and calorie values of nine selected dishes were determined using standard operating procedures (SOP) established on the basis of AOAC methods. Precision and accuracy of analytical values were checked as part of Quality Assurance Program (QAP). Data compilation of missing values for vitamins and minerals was conducted according to FAO data compilation toolkit. Result: Moisture content ranges from 30.42-70.75%, protein content ranges from 2.60-35.70%, fat content ranges from 2.61-22.53%, ash content ranges from 0.6241-8.8%, TDF ranges from 0.58-8.49%, carbohydrates ranges from 0.65-45.7% and energy content ranges 101.5-368.4 kcal/100g fresh sample. The cooking yield ranges from 40.96-96.82%, which is highest in plain polao and lowest in fish fry. Conclusion: The data generated from this study can be used as reliable data which will enrich the national food composition table. Bioresearch Commu. 10(2): 1516-1523, 2024 (July)
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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 (December 18, 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 make it easier for patients to pay for medicines at the cashier. If in manual procedures the patient has to queue 2 times at the checkout, using an electronic prescription, the patient only needs to queue once at the cashier, which is when paying for medicine only. The method used in this research is the Prototype method, and using website for its interface. From this research, the results show that the application built on the website is 100% well run and usable. This is obtained from the results of 30 respondents who tried the application.
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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 (May 9, 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% polymeric diphenylmethane diisocyanate with 15% glucose (Recipe 3). The particleboard manufacturing technology included operations for sorting particles and adhesive recipes, pressing the mats, and testing the mechanical strengths and formaldehyde emissions. The standardized testing methodology for formaldehyde emissions used in the research was the method of gas analysis. Tests to determine the resistance to static bending and internal cohesion for all types of boards and recipes were also conducted. The average values of static bending strengths of 0.1 N/mm2, 0.38 N/mm2, and 0.41 N/mm2 were obtained for the particleboard manufacturing with the three adhesive recipes and were compared with the minimal value of 0.35 N/mm2 required by the European standard in the field. Measuring the formaldehyde emissions, it was found that the three manufacturing recipes fell into emission classes E1 and E0. Recipes 2 and 3 were associated with good mechanical performances of particleboards, situated in the required limits of the European standards. As a main conclusion of the paper, it can be stated that the particleboards made with magnesium-lignosulphonate-based adhesive, with or without crosslinkers, can provide low formaldehyde emissions and also good mechanical strengths when crosslinkers such as pMDI and glucose are added. In this way magnesium lignosulfonate is really proving to be a good bio-adhesive.
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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 output layer consisting of 1 neuron. To determine the linear correlation between columns, a matrix was used showing the relationship between values using the Pearson coefficient. A training sample containing 80% of the total number of recipes, a test sample of 10% of the total number of recipes, and a test sample of 10% of the total number of recipes were selected from the primary data set. As a result of training the neural network, an information-advising system for a food technologist has been developed. The system is designed to predict the quality of food recipes. The information-advising system will speed up the correction of existing recipes and the development of recipes for new products, theoretically predict their quality before launching into production. The information-advising system was tested on a test recipe of a new processed cheese. It has been established that with a certainty of 63.6%, the integral indicator of the quality of the new cheese will be 7.7 conventional units. This predicted value was confirmed during the practical production of cheese according to the designed recipe in laboratory conditions and during approbation in production conditions. The new cheese is really distinguished by high quality, good organoleptic and physico-chemical parameters.
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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 (November 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 recipes including millet type, ingredients, recipe type, method of preparation, recipe name in the local languages, and nutritional benefits of millet recipes. RESULTS: The study documented 11 types of millet-based food recipes from the ethnic tribes of Arunachal Pradesh, such as Adi, Apatani, Nyishi, Monpa, and Idu Mishmi. Finger millet is predominantly used to prepare food recipes followed by sorghum and kodo millet. Various ingredients, including local vegetables, milk, egg, ghee, coconut, sugar, etc., are used along with millet flour for food preparation. Various types of cooking techniques, such as steaming, frying, and boiling, have been adopted to prepare these dishes. Apong, a type of alcoholic beverage commonly served during tribal festivals in Arunachal Pradesh, is the most common item prepared mostly with rice and finger millet. CONCLUSION: The present study revealed that various millet-based food recipes are used by local tribes of Arunachal Pradesh.
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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 (April 29, 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 generation, food image recognition, machine learning, computer vision, natural language processing, Recipe generation model, Cooking automation, Recipe inference, Ingredient detection, Recipe understanding, Computer vision for cooking, Recipe composition, Culinary content generation
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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 (April 30, 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 datasets, and this proposed method is applied to a large dataset called Recipe DB, which contains recipes from multiple sources. The United States Department of Agriculture Standard Reference (USDA-SR) database is used as a reference to compute the nutritional profiles. The efficiency of the proposed method is evaluated by calculating the average error across the recipe database, which is 36 calories per serving, and falls within the range of errors attributable to physical variations. The study employs Named Entity Recognition, Nutrition Composition Tables, and the USDA SR for nutrition analysis.
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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 paper, I further examine when cumulativity is available non-locally, and show that a source of cumulativity in the literature (e.g., Krifka 1989, Kratzer 2007, Harada 2022b) can capture all the relevant non-local cumulativity data without plural projection while an analysis with plural projection can capture only a proper subset of those data. Therefore, this paper concludes that the relevant non-local cumulativity does not support the need of plural projection.
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Cao, Yong, Yova Kementchedjhieva, Ruixiang Cui, Antonia Karamolegkou, Li Zhou, Megan Dare, Lucia Donatelli, and Daniel Hershcovich. "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 of automatically paired recipes written in Mandarin Chinese and English. This dataset is further enriched with a human-written and curated test set. In this intricate task of cross-cultural recipe adaptation, we evaluate the performance of various methods, including GPT-4 and other LLMs, traditional machine translation, and information retrieval techniques. Our comprehensive analysis includes both automatic and human evaluation metrics. While GPT-4 exhibits impressive abilities in adapting Chinese recipes into English, it still lags behind human expertise when translating English recipes into Chinese. This underscores the multifaceted nature of cultural adaptations. We anticipate that these insights will significantly contribute to future research on culturally aware language models and their practical application in culturally diverse contexts.
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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 (December 5, 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. FASTFOOD also contains a temporal optimization module which can rearrange the recipe to make it more time efficient for the user, e.g. the recipe specifies to chop the vegetables while the rice is boiling. The system is described in detail, including the decision to forgo discourse referents and how plausible representations of nouns and verbs emerge purely as a by-product of the practical requirements of efficiently representing recipe content. A comparison is then made with existing recipe generation systems, NLG systems more generally, and automated theorem provers.
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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 was conducted on recipe A, and the colour was observed by the naked eye on days 0, 2, 4, 6, 8, 13, 18, 23, 28, 33, 43, 60, 90, 120, 150, and 180. According to the highest criterion score on sensory results, the panellists chose day 6 as the best fermentation for recipe A. The colour of recipe A started changing from pink to a light brown colour on the surface on day 28. Therefore, the physicochemical, microbiological, and sensory properties of each recipe were analyzed for 28 days. Overall, the water, ash, and fat content; titratable acid (TA); total volatile base nitrogen (TVBN); and amino acid nitrogen (AAN) showed insignificant differences ( p > 0.05 ) among the recipes during 28 days of the same observation. The crude protein, pH, and free fatty acid (FFA) of recipe C were significantly different ( p < 0.05 ) from recipes A and B. All recipes contained the total count of mesophilic anaerobic bacteria (TMABs) and the lactic acid bacteria (LABs) except Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, and Enterobacteriaceae for all observation times. The highest criterion score for consumer acceptability was awarded for recipe C followed by recipes B and A. The addition of garlic and red chilli pepper powder affected the physicochemical, microbiological, and sensory properties of cincalok.
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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 (December 14, 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 recommendation methods provided new ideas for recipe recommendation, but there was a problem of sparsity of supervised signals caused by the long-tailed distribution of heterogeneous graph entities. How to construct high-quality representations of users and recipes becomes a new challenge for personalized recipe recommendation. In this paper, we propose a new method, a multi-level knowledge-aware contrastive learning network (MKCLN) for personalized recipe recommendation. Compared with traditional comparative learning, we design a multi-level view to satisfy the requirement of fine-grained representation of users and recipes, and use multiple knowledge-aware aggregation methods for node fusion to finally make recommendations. Specifically, the local-level includes two views, interaction view and semantic view, which mine collaborative information and semantic information for high-quality representation of nodes. The global-level learns node embedding by capturing higher-order structural information and semantic information through a network structure view. Then, a kind of self-supervised cross-view contrastive learning is invoked to make the information of multiple views collaboratively supervise each other to learn fine-grained node embeddings. Finally, the recipes that satisfy personalized preferences are recommended to users by joint training and model prediction functions. In this study, we conduct experiments on two real recipe datasets, and the experimental results demonstrate the effectiveness and advancement of MKCLN.
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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 (March 15, 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 cookbook Kitabüt Tabbahin. The other is the Turkish cuisine book, which includes the recipes of today’s classic Turkish dishes. Baklava with almond recipes in these three books were compared with three general criteria. These criteria are the material used, the preparation of the baklava, and the nutritional values. Flour is used in all three recipes. In the first recipe honey is used as a sweetener, in the second it can be used honey or sugar, and in the third sugar. Their preparations are very similar, with slight differences. Nutritional values also show changes due to the difference in the material used. Keywords: oriental confectionery, Turkish desserts, Friedrich Unger, baklava, dessert recipe
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Turmo, Isabel González. "A methodology for analysing recipe books." Social Science Information 43, no. 4 (December 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 culinary techniques of 5000 recipes, whilst the second was used to undertake a more in-depth analysis of a series of recipes, grouped according to culinary typologies.
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Quintana-Toledo, Elena. "Middle English Medical Recipes: A Metadiscursive Approach." Studia Anglica Posnaniensia 45, no. 2 (January 1, 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 taken from both Middle English Medical Texts (Taavitsainen - Pahta - Mäkinen 2005) and The corpus of early English recipes. The metadiscursive approach to the study of medical recipes will allow us to establish links between authors, texts and audience of the recipe genre and, consequently, to affirm their status as products of social engagement.
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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 (August 9, 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 for whole birds and poultry parts, to determine if food safety information concerning thermometer use was included within the recipe. Poultry recipes (n = 474) were collected from 217 cookbooks, 28 magazines, 59 websites, and seven blogs. Approximately 33.5% of the recipes contained a specific temperature for doneness, with 73% of those cooked to ≥165 °F/74 °C, as recommended by USDA. Ninety-four percent of recipes used cooking time and about half of the recipes used visual measurements, such as color or juices running clear, to determine doneness. This study showed that most recipes do not contain appropriate information to assure safe cooking of poultry by consumers. Modifying recipes by adding food safety information, such as thermometer use and proper temperatures, could increase the use of proper food preparation behaviors by consumers.
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Ann, Evelyn Toh Lee, Ng Sze Hao, Goh Wei Wei, and Khor Chun Hee. "Feast In: A Machine Learning Image Recognition Model of Recipe and Lifestyle Applications." MATEC Web of Conferences 335 (2021): 04006. http://dx.doi.org/10.1051/matecconf/202133504006.
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With the increase of individuals having an interest in the culinary world, the demand for recipe and lifestyle applications have increased. As we adapt to the changes around us during these trying times, many have also taken an interest in home-cooking. However, it may be challenging, especially for beginners to brainstorm recipes for cooking as they may not be equipped with the proper ingredients to do so. In this paper, we propose Feast In, a platform for web and mobile devices which aims to meet a user’s needs for home-cooking. The platform focuses on three unique features which make Feast In more than just the average recipe platform. Firstly, an improved search algorithm which goes beyond searching for keywords would help users narrow down recipes which they can use in their kitchen. Next, customization features which would create a personalized experience, specifically towards recipes results. This would provide individuals who may face allergies or dietary restrictions an improved experience as they would not have to browse through recipes which do not meet their needs. Lastly, the search-by-image function which utilizes image recognition and machine learning technologies. Users will be able to upload an image of food that they have come across and Feast In will return a list of results which matches the image uploaded. By conducting this research, we were able to propose a unique lifestyle and recipe application which would aid users in searching for the perfect recipe.
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Lilic, N., S. Waldvogel-Thurlow, and R. G. Douglas. "Physical characteristics of commercial and home-made nasal lavage solutions." Journal of Laryngology & Otology 128, S1 (June 11, 2013): S40—S43. http://dx.doi.org/10.1017/s0022215113001291.
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AbstractIntroduction:Nasal saline lavage forms a cornerstone of chronic rhinosinusitis management. A number of saline lavage recipes and products are currently available but little is known of their relative physical characteristics.Aims:To determine the osmolarity and pH of nasal lavage solutions, both commercial preparations and home-made recipes, and to determine the reproducibility of saline solution preparation.Methods:Five home-made recipes and two commercial products were prepared in triplicate and analysed. Eight consecutive clinic patients prepared a commercial product and 11 prepared a home-made recipe, and the osmolarity and pH were measured.Results:The osmolarity of the solutions varied widely, from 140 to 788 mmol/l and the pH varied from 7.88 to 8.50. The commercial and home-made solutions had similar reproducibility when prepared by patients.Conclusion:Some recipes were markedly hypo-osmolar and some were hyper-osmolar. All were slightly alkaline. The home-made recipes had similar physical characteristics and reproducibility to commercial preparations.
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Surachai, Techaoei, Jarmkom Khemjira, and Khobjai Warachate. "Total Antioxidant Capacity of Thai Herbal Teas by the Ferric Reducing Antioxidant Power." Applied Mechanics and Materials 886 (January 2019): 46–51. http://dx.doi.org/10.4028/www.scientific.net/amm.886.46.
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The main objective aimed to compare in vitro antioxidant power of different recipes of Thai herbal teas including of Tatirot, Krajeab, Kamfoi, and Kesorn Bua. The ferric reducing/antioxidant power (FRAP) assay was used to measure the total antioxidant power of freshly brewed tea. Results showed that different Thai tea recipes had slightly different in vitro antioxidant power. The herbal teas recipe was expressed as µM of antioxidant power/g of dried Thai tea recipes. Values ranges as 555.62±0.77-908.43±0.69 µM/1g of Thai herbal tea, especially Krajeab tea showed strongly antioxidant of 908.43±0.69 µM/1g of tea when compared with other samples. Therefore, it has confirmed that the antioxidant power of Thai herbal tea recipes is considerably intermediate activity than vitamin C
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Doostdar, Mahsa, Janus zum Brock, Annachiara Ceraso, Ariana Carolina Morales Rapallo, and Kerstin Kuchta. "Comparative life cycle assessment of different recycled concrete aggregates." Detritus, no. 25 (December 31, 2023): 65–70. http://dx.doi.org/10.31025/2611-4135/2023.18324.
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Concrete is recognized as the second most consumed materials in the whole world. Therefore, applying circular solutions to concrete, like recycling or reusing can guarantee a considerable benefits in terms of environmental impacts. In this paper, a comparative life cycle assessment is done for different recipes of recycled concrete aggregates in comparison to a recipe of virgin concrete aggregate, which are used in a case study called “Musterbude”. The recycling rate of aggregates used in the recipes are 45%, 60%, and 100% and they are supplied from different resources. For environmental impacts calculation, each recipe is defined as a scenario and their impacts are compared to each. The life cycle assessment results show that, despite low performance in water depletion indicator, the recipes with 100% recycled aggregates shows the best performance from environmental point of view.
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Mahmood, Nasir, Ruqia Nazir, Muslim Khan, Abdul Khaliq, Mohammad Adnan, Mohib Ullah, and Hongyi Yang. "Antibacterial Activities, Phytochemical Screening and Metal Analysis of Medicinal Plants: Traditional Recipes Used against Diarrhea." Antibiotics 8, no. 4 (October 24, 2019): 194. http://dx.doi.org/10.3390/antibiotics8040194.
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The aim of this study was to explore the phytochemical composition, heavy metals analysis and the antibacterial activity of six medicinal plants i.e., Terminalia chebula Retz (fruits), Aegle marmelos L., (fruits), Curcuma longa L., (rhizomes), Syzygium aromaticum L., (flower buds), Piper nigrum L., (seeds), Cinnamomum cassia L., (barks) and its two remedial recipes (recipe 1 and 2) used against diarrhea obtained from the local herbal practitioners (Hakeems). A preliminary phytochemical screening of the above-mentioned plants extract in methanol, chloroform, n-hexane and distilled water revealed the presence of various constituents such as alkaloids, flavonoids, tannins and saponins by using standard procedures. The quantitative phytochemical studies shows that alkaloids, flavonoid and saponins were in maximum amount in Terminalia chebula. The concentration of Cd, Ni, Pb, Fe, Cr, Cu and Zn were investigated by using an atomic absorption spectrometer. The obtained analysis shows that Cr, Fe and Pb were present in the highest concentration in medicinal plants and their recipes. The antibacterial activities of the crude extract found in the recipes of methanol, chloroform, n-hexane and distilled water were analyzed by using agar well disc diffusion assay and minimum inhibitory concentration (MIC) by broth dilution method against four bacterial strains, namely, E. coli, Salmonella, Shigella and Methicillin-resistant Staphylococcus aureus (MRSA), respectively. The maximum zones of inhibition in methanol, water, chloroform and n-hexane extracts were seen in recipe 2 against Shigella (22.16 ± 0.47 mm), recipe 2 against Shigella (20.33 ± 0.24 mm), recipe 1 against Shigella (20.30 ± 0.29 mm) and recipe 2 against E. coli (30.23 ± 0.12 mm), respectively. Furthermore, the recipe extracts are more active against the tested bacterial strains than the extracts from individual plants. Therefore, it is concluded that the use of herbal plants and their recipes are the major source of drugs in a traditional medicinal system to cure different diseases.
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Joensuu, Juri. "Fiktiiviset reseptit ja mahdottomat ateriat kirjallisen komiikan lajina." AVAIN - Kirjallisuudentutkimuksen aikakauslehti, no. 2 (July 3, 2017): 5–24. http://dx.doi.org/10.30665/av.66199.
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Fictitious recipes, impossible meals: a subgenre of comical literature The article looks into ctitious and imaginative food recipes and comical potentiality of such food related text types as listings of ingredients, foodstuffs, dishes, or portions. The focus is on imaginary, fantastic, and impossible meals and recipes: portions that could not be implemented in the real world. The recipe as a form is covered from genre-theoretical, narratological, poetic and procedural perspectives. The special point of reference is experimental literature and its interests in literary forms, rules, constraints, and procedures − the terms that could be used to define also culinary recipes as codes or scripts for cooking, just as poetic procedures can be thought of as recipes for texts. The humorous implementations found in literary texts vary from satire, logical paradoxes and conceptual incongruences to the use of powerful culinary combinations. All these speak to the reader’s personal taste, food recollections and notions of culinary categories.
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Chhipa, Shubham, Vishal Berwal, Tushar Hirapure, and Soumi Banerjee. "Recipe Recommendation System Using TF-IDF." ITM Web of Conferences 44 (2022): 02006. http://dx.doi.org/10.1051/itmconf/20224402006.
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A Recipe Recommendation System is being proposed in this following paper. Food recommendation is a new area, with few systems that are focus on analysing and user preferences and constraints such as ingredients available at their side being deployed in real settings in the form of web application or mobile application [4]. The proposed model is a mobile application which allows users to search recipes using ingredients available at them including vegetables. For this work we have find a dataset which is a collection of Indian cuisines recipes and apply the content-based recommendation using Term Frequency – Inverse Document Frequency (TF-IDF) and Cosine Similarity [1]. This application gives the recommendation of Indian recipes based on ingredients available at them and allows users to filter out the recipes on course type, diet type, etc.
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Cheng, Xiaolu, Shuo-Yu Lin, Kevin Wang, Y. Alicia Hong, Xiaoquan Zhao, Dustin Gress, Janusz Wojtusiak, Lawrence J. Cheskin, and Hong Xue. "Healthfulness Assessment of Recipes Shared on Pinterest: Natural Language Processing and Content Analysis." Journal of Medical Internet Research 23, no. 4 (April 20, 2021): e25757. http://dx.doi.org/10.2196/25757.
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Background Although Pinterest has become a popular platform for distributing influential information that shapes users’ behaviors, the role of recipes pinned on Pinterest in these behaviors is not well understood. Objective This study aims to explore the patterns of food ingredients and the nutritional content of recipes posted on Pinterest and to examine the factors associated with recipes that engage more users. Methods Data were collected from Pinterest between June 28 and July 12, 2020 (207 recipes and 2818 comments). All samples were collected via 2 new user accounts with no search history. A codebook was developed with a raw agreement rate of 0.97 across all variables. Content analysis and natural language processing sentiment analysis techniques were employed. Results Recipes using seafood or vegetables as the main ingredient had, on average, fewer calories and less sodium, sugar, and cholesterol than meat- or poultry-based recipes. For recipes using meat as the main ingredient, more than half of the energy was obtained from fat (277/490, 56.6%). Although the most followed pinners tended to post recipes containing more poultry or seafood and less meat, recipes with higher fat content or providing more calories per serving were more popular, having more shared photos or videos and comments. The natural language processing–based sentiment analysis suggested that Pinterest users weighted taste more heavily than complexity (225/2818, 8.0%) and health (84/2828, 2.9%). Conclusions Although popular pinners tended to post recipes with more seafood or poultry or vegetables and less meat, recipes with higher fat and sugar content were more user-engaging, with more photo or video shares and comments. Data on Pinterest behaviors can inform the development and implementation of nutrition health interventions to promote healthy recipe sharing on social media platforms.
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Makhynko, V., L. Makhynko, and O. Kozyr. "Perspectives of using artificial intelligence elements in bread baking." Scientific Works of National University of Food Technologies 29, no. 2 (April 2023): 181–88. http://dx.doi.org/10.24263/2225-2924-2023-29-2-17.
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Enterprises of bread baking sector produce traditional everyday products and, at the same time, this sector remains one of the most conservative ones. There are always new types of raw materials and additives on the market, but new recipes are developed traditionally based on the results of test baking. However, a technologically justified solution is not always optimal regarding nutritional value. The purpose of this work is consideration of the possibilities and prospects of using elements of artificial intelligence (AI) in bread baking based on examples from other sectors of the food industry and study the AI’s ability to analyze and evaluate (categorise) existing recipes of bread products. The initial stage of AI use is machine learning (ML), but today there are no unified electronic databases that can be used to fulfil the task. We took approved collections of recipes as the basis for filling such databases. In addition, technologically acceptable variations of the main recipe components and their mutual substitution were carried out. The base was analyzed using Microsoft Azure Machine Learning service and Google Cloud Machine Learning Engine. Normalised database with 5,000 variants of recipes of bakery products that can be manufactured in conditions of both large industrial companies and small bakeries were created. The ML showed that the system effectively determines the main components of recipes and can independently, with high accuracy, classify recipes entered by the user into categories "bread" or "enriched bread". The work showed the possibility and viability of using AI elements in the baking industry. The database can be used to design new bakery products with specified recipe composition and (after improvement) to model applications with specified chemical composition or biological value.
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Agić, Tea, Maja Rečić, Dorotea Piškor, Marina Posavec, and Dubravka MArija Kreković. "Određivanje sadržaja nitrata i nitrita u mesnim proizvodima bez dodanih aditiva." Meso 25, no. 4 (July 14, 2023): 300–309. http://dx.doi.org/10.31727/m.25.4.1.
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A food additive is any substance not consumed as a food ingredient but added to food for a specific purpose, for example inhibiting microorganism growth and maintaining sensory quality. Potassium and sodium nitrates and nitrites are among the most commonly used food additives in the meat industry due to their antimicrobial effect, in particular to prevent the growth of pathogenic bacteria Clostridium botulinum and its spores. Additionally, they provide specific sensory attributes, primarily the inherent pink color of meat products. Studies showed that excessive intake of nitrates and nitrites may pose a risk to human health. The object of this research was determination of nitrite and nitrate content in meat products without added additives or with those additives from natural sources. Samples were mortadella, cooked ham and bologna sausage as thermally proccessed (cured) meat products and fermented sausage. The statistical analysis of the results for mortadella, cooked ham and bologna sausage as thermally proccessed meat products showed a p-value <0.05 between recipes with added nitrite salt and new recipes. The values of the median mass concentration of sodium nitrite in the commercial recipes were from 3.50-40.50 mg/kg, whereas this value was below the limit of detection in new recipes. Also, for fermented sausage, the p-value below 0.05 between commercial recipe with nitrite and nitrate salt and new recipes confirmed the hypothesis for replacement of mentioned salts with new concepts. The value of the median mass concentration of sodium nitrate in the recipe with added nitrate salt was 268.52 mg/ kg, whereas this value was below the limit of detection in other recipes.
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Leung, Pingsun, Kulavit Wanitprapha, and Lynne A. Quinn. "A recipe-based, diet-planning modelling system." British Journal of Nutrition 74, no. 2 (August 1995): 151–62. http://dx.doi.org/10.1079/bjn19950119.
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In a recent article in the British Journal of Nutrition, Sklan & Dariel (1993) presented a method for diet planning employing a mixed-integer programming algorithm for meeting nutritional requirements at minimum costs for institutions or individuals. They recognized that most food items are generally consumed in whole units and as such they are represented as integer variables. However, as in most previous studies, they derived the minimum cost diets by optimizing over purchased food items. The present paper presents a computer-assisted, diet-planning modelling system for individuals by optimizing over recipes instead of food items. This is accomplished by restricting the integer programming solutions to those bundles of food that represent reasonably popular meal recipes. The modelling system is composed of three main components: recipe data entry, database management, and the model. The recipe data entry component creates and stores recipes. It aiso provides nutritional analysis of the recipes. The database management component creates and maintains several databases necessary to build the modelling data file. The modelling component solves the user-specified model. Currently, the model component can solve for the optimal diet by minimizing cost or minimizing cooking and preparation time. The optimal diet is prepared to satisfy the recommended nutritional guidelines for a predefined group of individuals for 1 week. The system currently has 895 popular recipes found in Hawaii. Diet plans generated using this modelling system with differing objectives are discussed and compared.
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Komariah, Kokoy, and Bong-Kee Sin. "Enhancing Food Ingredient Named-Entity Recognition with Recurrent Network-Based Ensemble (RNE) Model." Applied Sciences 12, no. 20 (October 13, 2022): 10310. http://dx.doi.org/10.3390/app122010310.
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Food recipe sharing sites are becoming increasingly popular among people who want to learn how to cook or plan their menu. Through online food recipes, individuals can select ingredients that suit their lifestyle and health condition. Information from online food recipes is useful in developing food-related systems such as recommendations and health care systems. However, the information from online recipes is often unstructured. One way of extracting such information into a well-structured format is the technique called named-entity recognition (NER), which is the process of identifying keywords and phrases in the text and classifying them into a set of predetermined categories, such as location, persons, time, and others. We present a food ingredient named-entity recognition model called RNE (recurrent network-based ensemble methods) to extract the entities from the online recipe. RNE is an ensemble-learning framework using recurrent network models such as RNN, GRU, and LSTM. These models are trained independently on the same dataset and combined to produce better predictions in extracting food entities such as ingredient names, products, units, quantities, and states for each ingredient in a recipe. The experimental findings demonstrate that the proposed model achieves predictions with an F1 score of 96.09% and outperforms all individual models by 0.2% to 0.5% in percentage points. This result indicates that RNE can extract information from food recipes better than a single model. In addition, this information extracted by RNE can be used to support various information systems related to food.
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Chou, Pi-Chun. "Tłumaczenie przepisów kulinarnych z chińskiego na polski." Między Oryginałem a Przekładem 28, no. 4(58) (December 18, 2022): 53–69. http://dx.doi.org/10.12797/moap.28.2022.58.03.
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TRANSLATING RECIPES FROM CHINESE INTO POLISH: POTENTIAL PROBLEMS AND POSSIBLE SOLUTIONS
Translation of culinary recipes has been a relatively understudied field and very little research has been done on the difficulties of translating recipes between Chinese and Polish. This paper attempts to classify and analyze problems which may be encountered by the Polish translators of Chinese recipes and suggests possible solutions to these problems, referring to earlier examples. The discussed problems include: culturally specific names and descriptions of Chinese dishes, the use of ingredients that are unknown in Poland, descriptions of cooking methods that are specific to Chinese cuisine, different units of weight used in Poland, China and Taiwan. The paper demonstrates that in order to fully understand and translate a recipe, the translator must possess an in-depth knowledge of both the source language and culture.
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caruth, nicole j. "Tooth for Tooth." Gastronomica 12, no. 3 (2012): 61–64. http://dx.doi.org/10.1525/gfc.2012.12.3.61.
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In 2011, Brooklyn-based artist Heather Hart introduced her interactive installation The Oracle of Epicure: Tooth for Tooth. For this, she transcribed a selection of recipes onto note cards and adorned each with an original drawing. Filed in a recipe box and set on top of a desk, viewers were invited to take one card in exchange for a recipe of their own that was to be written from memory on the spot. This article gives the particulars of Heather's installation with special attention given to the source of her recipes: Harry H. Hart's Favorite Recipes of Williams College, with Training Table Records, Notes and Menus (1951). Harry Hart, a chef at Williams College from 1917 to 1954, was Heather's great grandfather. Harry Hart, Jr., Heather's grandfather, was also a chef at Williams College from 1938 until circa 1959. By way of Tooth for Tooth, the Hart family's rich culinary history is conveyed for the first time here.