Gotowe bibliografie tematyczne / Personalized food

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Książki
  4. Części książek
  5. Streszczenia konferencji
  6. Raporty organizacyjne

Gotowa bibliografia na temat „Personalized food”

Autor: Grafiati
Data publikacji: 24 sierpnia 2024
Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Personalized food"

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Park, Seon Kyeong, and Jae-Ho Park. "Personalized food based on genomics." Food Science and Industry 56, no. 4 (2023): 290–300. http://dx.doi.org/10.23093/fsi.2023.56.4.290.

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Ujalambkar, Dr Deepali. "FoodX: An AI-Powered System for Packaged Food Ingredient Analysis and Personalized Health Recommendations." International Journal for Research in Applied Science and Engineering Technology 13, no. 5 (2025): 3262–70. https://doi.org/10.22214/ijraset.2025.70940.

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Abstract: This research presents a technology-driven solution aimed at simplifying the understanding of nutritional information in packaged food products. With the increasing consumption of processed food and rising health concerns, there is a growing need for tools that enable informed dietary decisions. The proposed system integrates optical character recognition (OCR), machine learning (ML), and natural language processing (NLP) to extract, analyze, and personalize nutritional data from product labels. By incorporating user-specific health profiles and real-time image processing, the system
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Zhao, Haiming, Jufeng Wang, Xiaoyu Ren, Jingyuan Li, Yong-Liang Yang, and Xiaogang Jin. "Personalized food printing for portrait images." Computers & Graphics 70 (February 2018): 188–97. http://dx.doi.org/10.1016/j.cag.2017.07.012.

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Horiguchi, Shota, Sosuke Amano, Makoto Ogawa, and Kiyoharu Aizawa. "Personalized Classifier for Food Image Recognition." IEEE Transactions on Multimedia 20, no. 10 (2018): 2836–48. http://dx.doi.org/10.1109/tmm.2018.2814339.

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Thongsri, Nattaporn, Pattaraporn Warintarawej, Santi Chotkaew, and Wanida Saetang. "Implementation of a personalized food recommendation system based on collaborative filtering and knapsack method." International Journal of Electrical and Computer Engineering (IJECE) 12, no. 1 (2022): 630. http://dx.doi.org/10.11591/ijece.v12i1.pp630-638.

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Food recommendation system is one of the most interesting recommendation problems since it provides data for decision-making to users on selection of foods that meets individual preference of each user. Personalized recommender system has been used to recommend foods or menus to respond to requirements and restrictions of each user in a better way. This research study aimed to develop a personalized healthy food recommendation system based on collaborative filtering and knapsack method. Assessment results found that users were satisfied with the personalized healthy food recommendation system
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Nattaporn, Thongsri, Warintarawej Pattaraporn, Chotkaew Santi, and Saetang Wanida. "Implementation of a personalized food recommendation system based on collaborative filtering and knapsack method." International Journal of Electrical and Computer Engineering (IJECE) 12, no. 1 (2022): 630–38. https://doi.org/10.11591/ijece.v12i1.pp630-638.

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Food recommendation system is one of the most interesting recommendation problems since it provides data for decision-making to users on selection of foods that meets individual preference of each user. Personalized recommender system has been used to recommend foods or menus to respond to requirements and restrictions of each user in a better way. This research study aimed to develop a personalized healthy food recommendation system based on collaborative filtering and knapsack method. Assessment results found that users were satisfied with the personalized healthy food recommendation system
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BETHKE, Malte, Lavinia MURESAN, and Monica TRIF. "OFTIFEL PERSONALIZED NUTRITIONAL CALCULATOR." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (2016): 151. http://dx.doi.org/10.15835/buasvmcn-fst:12270.

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A food calculator for elderly people was elaborated by Centiv GmbH, an active partner in the European FP7 OPTIFEL Project, based on the functional requirement specifications and the existing recommendations for daily allowances across Europe, data which were synthetized and used to give aims in amounts per portion. The OPTIFEL Personalised Nutritional Calculator is the only available online tool which allows to determine on a personalised level the required nutrients for elderly people (65+). It has been developed mainly to support nursing homes providing best possible (personalised) nutrient
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Karabay, Aknur, Arman Bolatov, Huseyin Atakan Varol, and Mei-Yen Chan. "A Central Asian Food Dataset for Personalized Dietary Interventions." Nutrients 15, no. 7 (2023): 1728. http://dx.doi.org/10.3390/nu15071728.

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Nowadays, it is common for people to take photographs of every beverage, snack, or meal they eat and then post these photographs on social media platforms. Leveraging these social trends, real-time food recognition and reliable classification of these captured food images can potentially help replace some of the tedious recording and coding of food diaries to enable personalized dietary interventions. Although Central Asian cuisine is culturally and historically distinct, there has been little published data on the food and dietary habits of people in this region. To fill this gap, we aim to c
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Zeisel, Steven H. "Precision (Personalized) Nutrition: Understanding Metabolic Heterogeneity." Annual Review of Food Science and Technology 11, no. 1 (2020): 71–92. http://dx.doi.org/10.1146/annurev-food-032519-051736.

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People differ in their requirements for and responses to nutrients and bioactive molecules in the diet. Many inputs contribute to metabolic heterogeneity (including variations in genetics, epigenetics, microbiome, lifestyle, diet intake, and environmental exposure). Precision nutrition is not about developing unique prescriptions for individual people but rather about stratifying people into different subgroups of the population on the basis of biomarkers of the above-listed sources of metabolic variation and then using this stratification to better estimate the different subgroups’ dietary re
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M.Yasaswini. "Longitudinal Dietary Optimization via Multi-Horizon Time Series Forecasting of BMI with Transformer Networks and Personalized Recommendation using Collaborative Filtering with Implicit Feedback." Journal of Information Systems Engineering and Management 10, no. 36s (2025): 01–12. https://doi.org/10.52783/jisem.v10i36s.6303.

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Long-term management of Body Mass Index (BMI) shows to be challenging for most people, mainly due to limitations in dietary compliance monitoring and the lack of personalized predictive guidance. Standard methods leave much to be desired when it comes to offering personalized, adaptable strategies aligned with our unique metabolic processes and changing preferences. To address this gap, this paper develops a new computational framework for longitudinal dietary optimization. We leverage early detection for BMI management as our system is powered by state-of-the-art machine learning algorithms t
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Rozprawy doktorskie na temat "Personalized food"

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Portanguen, Stéphane. "Texturation d'une matrice protéique en vue de la conception d'un aliment fonctionnel par impression 3D." Electronic Thesis or Diss., Université Clermont Auvergne (2021-...), 2023. http://www.theses.fr/2023UCFA0143.

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Ce travail de thèse s'inscrit dans un contexte démographique mondial en évolution. En effet, des solutions nutritionnelles sont à développer pour pallier au vieillissement de la population, dont une conséquence est le nombre croissant de personnes présentant des déficiences masticatoires. La texturation d'aliments, riches en protéines de bonne qualité nutritionnelle, est un point essentiel pour une bonne mastication et pour une assimilation optimale des nutriments, mais également pour l'acte et le plaisir de manger.L'impression 3D alimentaire est une des voies de recherche possibles pour conce
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Wilkins, Julianne G. "Knowledge and Perception of College Students Toward Genetic Testing for Personalized Nutrition Care." Kent State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=kent1491906065477344.

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Tarasov, Stanislav. "Business solution for a food service company based on a modern nutrition concept (case of Russia)." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-114364.

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Increasing level of public concerns about ageing and obesity problems accompanied by the advent of more and more health conscious consumers have put a priority on the health and wellness industry development which has started transformation from a niche category towards the mainstream. As a human being is an individual with unique known characteristics (like age, gender, health state, lifestyle) and less known characteristics like a genetic predisposition, the nutrition plan should be designed around these characteristics. Being aware of genetic predisposition of an individual allows to develo
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Bugarin, Castillo Yurixy. "Évaluation instrumentale et sensorielle des produits alimentaires pour la gestion des troubles salivaires et de la déglutition." Electronic Thesis or Diss., université Paris-Saclay, 2024. http://www.theses.fr/2024UPASB023.

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Les troubles de la déglutition sont l'une des principales causes de malnutrition et de déshydratation chez les personnes âgées. Cette étude présente une boîte à outils de méthodes précliniques pour évaluer les produits alimentaires destinés à pallier les symptômes des troubles de la salivation et de la déglutition. Une première illustration de cette approche concerne la conception de substituts salivaires naturels (SSN) et d'aliments semi-liquides à texture adaptée. Différents extraits naturels ont été produits et comparés à la salive humaine en termes de propriétés rhéologiques en cisaillemen
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Gibson, Kellie Sarah. "Personalised foot orthoses for early rheumatoid arthritis patients (PO4RA)." Thesis, Glasgow Caledonian University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.674849.

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Palomino, Floriano Claudia Ximena. "Uso del framework digital “see-think-do-care” en la comunicación digital de marcas de tienda online para la recordación de marca: Caso Lumingo." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655984.

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Actualmente, diversos frameworks facilitan la comunicación y contenido de calidad al consumidor. Con el crecimiento del e-commerce, se busca elegir un framework que ayude a generar contenido publicitario relevante que cautive al consumidor y cumplir objetivos de comunicación. La investigación tiene como objetivo explicar de qué manera repercute el framework digital “see-think-do-care” en la recordación de marca de Lumingo dentro de su comunicación digital. Un estudio cualitativo compuesto por hombres entre 18 a 25 años de la zona 7 de Lima Metropolitana identificó la recordación de Lumingo en
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Amaro, Ingaroca Hilary Yeichem, Hernández Danny Ester Castro, Paucarmayta Lya Maribeth Centeno, Carcelen Janet Denisse Pazos, and López Briggitte Sharon Valentin. "Proyecto Palante Postulante." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656842.

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Participar en un proceso de selección puede llegar a ser exhaustivo, pues la incertidumbre por conocer los resultados puede generar ansiedad. Además, si nos enfocamos en los jóvenes que se encuentran en búsqueda de su primera oportunidad laboral, la incertidumbre aumenta, ya que en la mayoría de casos, estos carecen de preparación para afrontar exitosamente los procesos de selección, por lo que finalmente no llegan a ser contratados. Es por ello que nace la idea de Palante Postulante, la cual tiene como principal objetivo dar solución a dicha problemática. El proyecto Palante Postulante co
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Llontop, Céspedes Diego. "Fuentes del pensamiento dialéctico en la teoría de la personalidad de Pedro Ortiz Cabanillas." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2007. https://hdl.handle.net/20.500.12672/163.

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En el Perú, Pedro Ortiz Cabanillas ha venido desarrollando una labor notable en el campo teórico de la Psicología, la cual no tiene parangón en la historia de esta disciplina en nuestro país. Su esfuerzo se puede ubicar dentro del paradigma dialéctico al cual hacemos mención. Este esfuerzo teórico intenta superar el dualismo a través de una explicación dialéctica de la vida, la cual incluye en etapas graduales, el desarrollo desde los organismos celulares hasta el psiquismo inconsciente de los animales, teniendo como escalón más elevado, el psiquismo conciente de los hombres, quienes establece
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Luna, Aroni Luis Miguel, Canta Jesús Yori, and Cosme Felix Amed Flores. "Proyecto empresarial de asesoría financiera personalizada - Solucorp." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/656453.

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En el siguiente proyecto de negocio SOLUCORP, se plantea mostrar la viabilidad económica que ofrecería sus servicios de asesoría en gestión financiera y reinserción al sistema financiero, está dirigida a personas que están con mala calificación en el sistema financiero y quieren obtener una nueva oportunidad del departamento de Lima, inicialmente a las personas localizadas al sur de la ciudad de Lima. En el trayecto se han identificado las diferentes variables que hay en nuestros futuros clientes que desean reinsertarse al sistema financiero uno de ellos es la falta de educación
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Allan, Richard. "Foot orthoses in individuals with knee osteoarthritis : biomechanical and clinical effects of a personalised intervention approach." Thesis, Glasgow Caledonian University, 2017. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.726781.

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Książki na temat "Personalized food"

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Essa, M. Mohamed, and M. Walid Qoronfleh, eds. Personalized Food Intervention and Therapy for Autism Spectrum Disorder Management. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30402-7.

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Winick, Myron. Your personalized health profile: Choosing the diet that's right for you. Morrow, 1985.

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Khader, Dina. The food combining/blood type diet solution: A personalized diet plan and cookbook for each blood type. Keats Pub., 2000.

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Diaz, Sara Diana Garduno. Personalized Food: From Home Cooking to the Food Industry. Arcler Education Inc, 2020.

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Diaz, Sara Diana Garduno. Personalized Food: From Home Cooking to the Food Industry. Arcler Education Inc, 2020.

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Severini, Carla, and Antonio Derossi. Making Food Personalized by 3D Printing Technology. Elsevier Science & Technology Books, 2022.

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Severini, Carla, and Antonio Derossi. Making Food Personalized by 3D Printing Technology. Elsevier Science & Technology, 2022.

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Atwood, Casey. Daily Food Journal: Your Personalized Companion for Navigating a Life with Food Allergies. Innovate Nutrition & Wellness, Inc., 2023.

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Chua, Chee Kai. Digital Gastronomy: From 3D Food Printing to Personalized Nutrition. World Scientific Publishing Co Pte Ltd, 2022.

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Chua, Chee Kai. Digital Gastronomy: From 3D Food Printing to Personalized Nutrition. World Scientific Publishing Co Pte Ltd, 2022.

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Części książek na temat "Personalized food"

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Jain, Anjali, and Alka Singhal. "Personalized Food Recommendation—State of Art and Review." In Ambient Communications and Computer Systems. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-7952-0_15.

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Dalle Grave, Riccardo, Massimiliano Sartirana, Marwan El Ghoch, and Simona Calugi. "Module 1: Monitoring Food Intake, Physical Activity and Body Weight." In Treating Obesity with Personalized Cognitive Behavioral Therapy. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-91497-8_4.

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Landesz, Tamás. "Future of Food." In Future of Business and Finance. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-36382-5_12.

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AbstractThe world is facing significant challenges in providing food and water security to a growing population without harming the environment. To address these challenges, the production of bioproducts and healthy, high-quality foods will become more critical, with protein coming from synthetic processes and insects. Agricultural production will move closer to where people live, using technologies such as horizontal agriculture, rooftops, synthetic biology, and genetically modified plants. Governments need to facilitate the dialogue surrounding the societal impacts of new technologies relate
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Panduro, Arturo, Sonia Roman, Ricardo G. Milán, Luis Alberto Torres-Reyes, and Karina Gonzalez-Aldaco. "Chapter 10. Personalized Nutrition to Treat and Prevent Obesity and Diabetes." In Food Chemistry, Function and Analysis. Royal Society of Chemistry, 2020. http://dx.doi.org/10.1039/9781839160608-00272.

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Manjunatha, Vishal, Samuel Maurer, Robina Rai, and Julie Columbus. "Bioactive Phytochemicals in Personalized Nutrition and Health." In Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health. CRC Press, 2024. http://dx.doi.org/10.1201/9781003340201-21.

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Yan, Yan, Chen Tang, and Liqun Zhang. "Personalized Design of Food Packaging Driven by User Preferences." In Advances in Intelligent Systems and Computing. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-19135-1_50.

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Thongyoo, Phupat, Phuttipong Anantapanya, Pornsuree Jamsri, and Supannada Chotipant. "A Personalized Food Recommendation Chatbot System for Diabetes Patients." In Lecture Notes in Computer Science. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-60816-3_3.

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Singh, Chandrajeet, Arpana Sharma, Mahendra Bishnoi, Kanthi K. Kondepudi, and Ravindra Pal Singh. "Nutrigenomics Approaches to Control Metabolic Diseases and Challenges to Personalized Nutritional Intervention." In Advances in Agri-Food Biotechnology. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2874-3_12.

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Schmidt, David B. "Trends in Consumer Attitudes toward Food and Health: From Food Biotechnology to Personalized Nutrition." In ACS Symposium Series. American Chemical Society, 2006. http://dx.doi.org/10.1021/bk-2006-0936.ch019.

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Korthals, Michiel. "Prevention of Obesity and Personalized Nutrition: Public and Private Health." In The International Library of Environmental, Agricultural and Food Ethics. Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-94-007-0127-4_13.

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Streszczenia konferencji na temat "Personalized food"

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Kayarga, Tanuja, Surekha C, Umme Madeeha, Vamshi Gangamma H. G, and Varsha Gowramma H. G. "Nutrivision: Food Calorie Estimation Using Vision Transformers and Personalized Food Recommendations." In 2025 International Conference on Data Science and Business Systems (ICDSBS). IEEE, 2025. https://doi.org/10.1109/icdsbs63635.2025.11031737.

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S, Anantha Sivaprakasam, Surendhar S, and Tarunvishaal L. "Abdominal Organ Segmentation in MRI Images with Personalized Food Guidance." In 2025 6th International Conference on Mobile Computing and Sustainable Informatics (ICMCSI). IEEE, 2025. https://doi.org/10.1109/icmcsi64620.2025.10883604.

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Wang, Yuekai. "Personalized LLM Response Generation System for Reducing Household Food Waste." In 2025 IEEE Conference on Technologies for Sustainability (SusTech). IEEE, 2025. https://doi.org/10.1109/sustech63138.2025.11025621.

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Jariwala, Jay Hiteshkumar, Anika Anjum, Tanvik Reddy Kotha, et al. "MyFoodRx: Design of a Personalized Food-as-Medicine Application to Promote Food Security and Chronic Disease Management." In 2025 IEEE International Conference on Smart Computing (SMARTCOMP). IEEE, 2025. https://doi.org/10.1109/smartcomp65954.2025.00080.

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Al-Hubaishi, Mohammed, Musab A. M. Ali, and Nooritawati Md Tahir. "Personalized Food Recommendations: A Machine Learning Model for Enhanced Dining Choices." In 2024 IEEE 14th International Conference on Control System, Computing and Engineering (ICCSCE). IEEE, 2024. http://dx.doi.org/10.1109/iccsce61582.2024.10696536.

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Mereddy, Divya, and Jeevan Sai Reddy Beedareddy. "Enabling Next-Generation Smart Homes Through Bert Personalized Food Recommendations - RecipeBERT." In 2024 IEEE/WIC International Conference on Web Intelligence and Intelligent Agent Technology (WI-IAT). IEEE, 2024. https://doi.org/10.1109/wi-iat62293.2024.00130.

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Anjanamma, C., G. Sirisha, B. Sravani, K. Shilpa, C. V. Lakshmi Narayana, and V. Vivekanandhan. "Personalized Food Nutrient Recommendations for Kids using AI and Behavior Analysis." In 2024 9th International Conference on Communication and Electronics Systems (ICCES). IEEE, 2024. https://doi.org/10.1109/icces63552.2024.10859422.

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Rostami, Ali, Ramesh Jain, and Amir M. Rahmani. "Food Recommendation as Language Processing (F-RLP): A Personalized and Contextual Paradigm." In 2024 46th Annual International Conference of the IEEE Engineering in Medicine and Biology Society (EMBC). IEEE, 2024. https://doi.org/10.1109/embc53108.2024.10782762.

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Ganpisetty, Divyabhavani, Chetana R. Reddy, Navyashree Ganpisetty, and Anitha J. "Real-Time Food Detection and Nutritional Tracking Application for Personalized Health Management Using MobileNetV2." In 2024 8th International Conference on Computational System and Information Technology for Sustainable Solutions (CSITSS). IEEE, 2024. https://doi.org/10.1109/csitss64042.2024.10816813.

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Venkateswarlu, M., M. Vinay, M. Likhitha, and G. Shivaramu. "Food Nutritional Detection Personalized Dietary Recommendations for Health Monitoring using Image Processing with Machine Learning." In 2025 International Conference on Intelligent Computing and Control Systems (ICICCS). IEEE, 2025. https://doi.org/10.1109/iciccs65191.2025.10985124.

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Raporty organizacyjne na temat "Personalized food"

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Simsek-Senel, G., M. J. Ummels, M. J. Timmer, and J. L. Top. Methods to find food-health relations for personalized advice. Wageningen Food & Biobased Research, 2021. http://dx.doi.org/10.18174/540283.

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strauss, Bernhard, Samuel Short, and Pantea Lotfian. The Evolution of personalised nutrition. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.ean605.

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Health and wellbeing and susceptibility to disease are causally linked to food and nutrition intake, an observation that has informed dietary advice for centuries. However, physiological response to different food types varies greatly by individual, meaning that a “one size fits all” approach to nutritional advice may be inadequate to ensure optimum health outcomes. Personalised nutrition (PN) services, operating at the intersection between health advisory, the wellness sector, and the food system, seek to address this through individualised targeted dietary advice focused on achieving lasting
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Villacis, Alexis, Victor Barrera, Jeffrey Alwang, Carlos Caicedo, and James Quiroz. Strategies to strengthen Ecuador's high-value cacao value chain. Inter-American Development Bank, 2022. http://dx.doi.org/10.18235/0003960.

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Since the early nineteenth century, cacao has been an important export earner for Ecuador. Today the importance of this sector remains, as Ecuador is the main producer and exporter of Fine and Flavor cacao worldwide. Motivated by the main transformations of the global food systems and the increasing demand for multidimensional credence attributes, this study examines the present state of Ecuador's cacao industry, identifies areas of opportunity, and discusses how the private and public sectors can work together to meet existing and emerging challenges. Findings are supported by interviews cond
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