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Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food
In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that...
| Autores principales: | , , , , , , , , , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7940824/ https://www.ncbi.nlm.nih.gov/pubmed/33733227 http://dx.doi.org/10.3389/frai.2020.621577 |
| _version_ | 1783662024068169728 |
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| author | van Erp, Marieke Reynolds, Christian Maynard, Diana Starke, Alain Ibáñez Martín, Rebeca Andres, Frederic Leite, Maria C. A. Alvarez de Toledo, Damien Schmidt Rivera, Ximena Trattner, Christoph Brewer, Steven Adriano Martins, Carla Kluczkovski, Alana Frankowska, Angelina Bridle, Sarah Levy, Renata Bertazzi Rauber, Fernanda Tereza da Silva, Jacqueline Bosma, Ulbe |
| author_facet | van Erp, Marieke Reynolds, Christian Maynard, Diana Starke, Alain Ibáñez Martín, Rebeca Andres, Frederic Leite, Maria C. A. Alvarez de Toledo, Damien Schmidt Rivera, Ximena Trattner, Christoph Brewer, Steven Adriano Martins, Carla Kluczkovski, Alana Frankowska, Angelina Bridle, Sarah Levy, Renata Bertazzi Rauber, Fernanda Tereza da Silva, Jacqueline Bosma, Ulbe |
| author_sort | van Erp, Marieke |
| collection | PubMed |
| description | In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain. |
| format | Online Article Text |
| id | pubmed-7940824 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2021 |
| publisher | Frontiers Media S.A. |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-79408242021-03-16 Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food van Erp, Marieke Reynolds, Christian Maynard, Diana Starke, Alain Ibáñez Martín, Rebeca Andres, Frederic Leite, Maria C. A. Alvarez de Toledo, Damien Schmidt Rivera, Ximena Trattner, Christoph Brewer, Steven Adriano Martins, Carla Kluczkovski, Alana Frankowska, Angelina Bridle, Sarah Levy, Renata Bertazzi Rauber, Fernanda Tereza da Silva, Jacqueline Bosma, Ulbe Front Artif Intell Artificial Intelligence In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain. Frontiers Media S.A. 2021-02-23 /pmc/articles/PMC7940824/ /pubmed/33733227 http://dx.doi.org/10.3389/frai.2020.621577 Text en Copyright © 2021 van Erp, Reynolds, Maynard, Starke, Ibáñez Martín, Andres, Leite, Alvarez de Toledo, Schmidt Rivera, Trattner, Brewer, Adriano Martins, Kluczkovski, Frankowska, Bridle, Levy, Rauber, Tereza da Silva and Bosma. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
| spellingShingle | Artificial Intelligence van Erp, Marieke Reynolds, Christian Maynard, Diana Starke, Alain Ibáñez Martín, Rebeca Andres, Frederic Leite, Maria C. A. Alvarez de Toledo, Damien Schmidt Rivera, Ximena Trattner, Christoph Brewer, Steven Adriano Martins, Carla Kluczkovski, Alana Frankowska, Angelina Bridle, Sarah Levy, Renata Bertazzi Rauber, Fernanda Tereza da Silva, Jacqueline Bosma, Ulbe Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food |
| title | Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food |
| title_full | Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food |
| title_fullStr | Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food |
| title_full_unstemmed | Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food |
| title_short | Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food |
| title_sort | using natural language processing and artificial intelligence to explore the nutrition and sustainability of recipes and food |
| topic | Artificial Intelligence |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7940824/ https://www.ncbi.nlm.nih.gov/pubmed/33733227 http://dx.doi.org/10.3389/frai.2020.621577 |
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