In this paper, we present a new method that can be used for matching recipe ingredients extracted from the Internet to nutritional data from food composition databases (FCDBs). The method uses part ...of speech tagging (POS tagging) to capture the information from the names of the ingredients and the names of the food analyses from FCDBs. Then, probability weighted model is presented, which takes into account the information from POS tagging to assign the weight on each match and the match with the highest weight is used as the most relevant one and can be used for further analyses. We evaluated our method using a collection of 721 lunch recipes, from which we extracted 1,615 different ingredients and the result showed that our method can match 91.82% of the ingredients with the FCDB.
Voluntary fortification with folic acid in Spain: An updated food composition database Samaniego-Vaesken, M.L; E. Alonso-AperteauthorDepartamento de Ciencias Farmacuticas y de la Salud, Facultad de Farmacia, Universidad CEU San Pablo, Madrid, Spain; G. Varela-MoreirasauthorDepartamento de Ciencias Farmacuticas y de la Salud, Facultad de Farmacia, Universidad CEU San Pablo, Madrid, Spain
2015
Journal Article
The purpose of this study was to analyze and compare the existing international methods applied for classifying and identifying foods characteristics in a number of modern computerized databases such ...as Foodex, INFOODS/FAO, EuroFIR, and present our initial results of Regional and National Ukrainian food composition databases creation. In this study theoretical synthesis and deductive analysis were used, literary review of foreign scientific peer-reviewed sources, characteristics of the software LanguaL, DaRiS were presented. The demand for a language-independent thesaurus (LanguaL) and the needs for a practical, field-based food system (INFOODS) led to the attempts to link these tools and create a minimal set of standards and a consistent approach for the food products identifying and analyzing around the world. The examples of this combined approach were "systems mapping" and the "International Interface Standard for Food Databases". The exploitation of different tools for compiling of the first Regional (100 local products, project) and National food composition databases (53 products of 6 prioritised traditional foods within BaSeFood projects) were reported.
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