Bargaining agents based system for automatic classification of potential allergens in recipes
Bargaining agents based system for automatic classification of potential allergens in recipes
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DOI：
10.14201/adcaij2016524351
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发表时间：
2016-01-01
影响因子：
1.4
通讯作者：
Julian, Vicente
中科院分区：
文献类型：
--
作者：
Alemany, Jose;Heras, Stella;Julian, Vicente
考虑到用户的饮食限制（例如过敏或不耐受）的自动食谱推荐是一个复杂且开放的问题。这个问题的一些局限性是缺乏正确标记其潜在过敏原的食品数据库，以及食品行业公司对这些信息的不统一。在缺乏适当解决方案的情况下，受食品限制影响的人无法使用推荐系统，因为这会向他们推荐不合适的食谱。为了解决这种情况，在这篇文章中，我们提出了一个解决方案的基础上的协作多代理系统，使用协商和机器学习技术，能够检测和标记潜在的过敏原的食谱。建议的系统正在receteame中使用。com的菜谱推荐系统，该菜谱推荐系统包括说服技术和社交信息以改进推荐，说服技术是旨在通过说服和社交影响来改变用户的态度或行为的交互技术。
The automatic recipe recommendation which take into account the dietary restrictions of users (such as allergies or intolerances) is a complex and open problem. Some of the limitations of the problem is the lack of food databases correctly labeled with its potential allergens and non-unification of this information by companies in the food sector. In the absence of an appropriate solution, people affected by food restrictions cannot use recommender systems, because this recommend them inappropriate recipes. In order to resolve this situation, in this article we propose a solution based on a collaborative multi-agent system, using negotiation and machine learning techniques, is able to detect and label potential allergens in recipes. The proposed system is being employed in receteame. com, a recipe recommendation system which includes persuasive technologies, which are interactive technologies aimed at changing users' attitudes or behaviors through persuasion and social influence, and social information to improve the recommendations.