A neural network system for transformation of regional cuisine style

Autor: Kazama, Masahiro, Sugimoto, Minami, Hosokawa, Chizuru, Matsushima, Keisuke, Varshney, Lav R., Ishikawa, Yoshiki

We propose a novel system which can transform a recipe into any selected regional style (e.g., Japanese, Mediterranean, or Italian). This system has two characteristics. First the system can identify the degree of regional cuisine style mixture of an

Externí odkaz: http://arxiv.org/abs/1705.03487

Gender Role Orientation with Health Literacy and Self-Efficacy for Healthy Eating among Japanese Workers in Early Adulthood.

Autor: Hosokawa C; Department of Health Communication, School of Public Health, Graduate School of Medicine, The University of Tokyo , Tokyo , Japan., Ishikawa H; Department of Health Communication, School of Public Health, Graduate School of Medicine, The University of Tokyo , Tokyo , Japan., Okada M; Department of Health Communication, School of Public Health, Graduate School of Medicine, The University of Tokyo , Tokyo , Japan., Kato M; Department of Health Communication, School of Public Health, Graduate School of Medicine, The University of Tokyo , Tokyo , Japan., Okuhara T; Department of Health Communication, School of Public Health, Graduate School of Medicine, The University of Tokyo , Tokyo , Japan., Kiuchi T; Department of Health Communication, School of Public Health, Graduate School of Medicine, The University of Tokyo , Tokyo , Japan.

Publikováno v: Frontiers in nutrition [Front Nutr] 2016 Jun 08; Vol. 3, pp. 17. Date of Electronic Publication: 2016 Jun 08 (Print Publication: 2016).