An approximate inverse recipe method with application to automatic food analysis


We propose a method for automatically determining the amount of each ingredient used to prepare a commercial food using the information provided on its label. The method applies when no part of any ingredient is removed in the preparation process and as long as we can collect the nutrition data (e.g., from the USDA Food Database) for at least some of the… (More)
DOI: 10.1109/CICARE.2014.7007831


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