dc.contributor.author | van Erp, Marieke | |
dc.contributor.author | Reynolds, Christian | |
dc.contributor.author | Maynard, Diana | |
dc.contributor.author | Starke, Alain Dominique | |
dc.contributor.author | Ibáñez Martín, Rebeca | |
dc.contributor.author | Andres, Frederic | |
dc.contributor.author | Leite, Maria C. A. | |
dc.contributor.author | Alvarez de Toledo, Damien | |
dc.contributor.author | Schmidt Rivera, Ximena | |
dc.contributor.author | Trattner, Christoph | |
dc.contributor.author | Brewer, Steven | |
dc.contributor.author | Adriano Martins, Carla | |
dc.contributor.author | Kluczkovski, Alana | |
dc.contributor.author | Frankowska, Angelina | |
dc.contributor.author | Bridle, Sarah | |
dc.contributor.author | Levy, Renata Bertazzi | |
dc.contributor.author | Rauber, Fernanda | |
dc.contributor.author | Tereza da Silva, Jacqueline | |
dc.contributor.author | Bosma, Ulbe | |
dc.date.accessioned | 2022-04-22T12:14:27Z | |
dc.date.available | 2022-04-22T12:14:27Z | |
dc.date.created | 2022-03-23T12:53:21Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 2624-8212 | |
dc.identifier.uri | https://hdl.handle.net/11250/2992305 | |
dc.description.abstract | 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. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Frontiers | en_US |
dc.rights | Navngivelse 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/deed.no | * |
dc.title | Using natural language processing and artificial intelligence to explore the nutrition and sustainability of recipes and food | en_US |
dc.type | Journal article | en_US |
dc.type | Peer reviewed | en_US |
dc.description.version | publishedVersion | en_US |
dc.rights.holder | Copyright 2021 The Author(s) | en_US |
dc.source.articlenumber | 621577 | en_US |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |
dc.identifier.doi | 10.3389/frai.2020.621577 | |
dc.identifier.cristin | 2011969 | |
dc.source.journal | Frontiers in Artificial Intelligence | en_US |
dc.identifier.citation | Frontiers in Artificial Intelligence. 2021, 3, 621577. | en_US |
dc.source.volume | 3 | en_US |