AIMC Topic: Cooking

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Enhancing robotic skill acquisition with multimodal sensory data: A novel dataset for kitchen tasks.

Scientific data Mar 21, 2025
The advent of large language models has transformed human-robot interaction by enabling robots to execute tasks via natural language commands. However, these models primarily depend on unimodal data, which limits their ability to integrate diverse an...
Robotics Cooking Humans Adult
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Mapping acrylamide content in potato chips using near-infrared hyperspectral imaging and chemometrics.

Food chemistry Mar 9, 2025
This study investigated the potential of near-infrared hyperspectral imaging (NIR-HSI) for the prediction of acrylamide content in potato chips. A total of 300 tubers from two potato varieties (Agria and Jaerla) grown in two seasons and processed und...
Support Vector Machine Food Contamination Least-Squares Analysis Spectroscopy, Near-Infrared Acrylamide Plant Tubers Chemometrics Hyperspectral Imaging Solanum tuberosum Cooking
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Advanced 3D Food Printing with Simultaneous Cooking and Generative AI Design.

Advanced materials (Deerfield Beach, Fla.) Feb 26, 2025
3D food printing is an indispensable technology for emerging food technologies. However, conventional nonconcurrent postprocessing methods limit the final food quality, including the unappealing nature of food ink modification, imperfections in retai...
Printing, Three-Dimensional Cooking Artificial Intelligence Starch Graphite
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Towards automated recipe genre classification using semi-supervised learning.

PloS one Jan 28, 2025
Sharing cooking recipes is a great way to exchange culinary ideas and provide instructions for food preparation. However, categorizing raw recipes found online into appropriate food genres can be challenging due to a lack of adequate labeled data. In...
Cookbooks as Topic Deep Learning Supervised Machine Learning Cooking Humans
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Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral data.

Meat science Jan 10, 2025
This study evaluated the performance of a deep-learning-based model that predicted cooking loss in the semispinalis capitis (SC) muscle of pork butts using hyperspectral images captured 24 h postmortem. To overcome low-scale samples, 70 pork butts we...
Neural Networks, Computer Animals Least-Squares Analysis Hydrogen-Ion Concentration Hyperspectral Imaging Swine Deep Learning Principal Component Analysis Paraspinal Muscles Pork Meat Cooking Red Meat
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Robots in the kitchen: The automation of food preparation in restaurants and the compounding effects of perceived love and disgust on consumer evaluations.

Appetite Oct 28, 2024
Restaurants are swiftly embracing automation to prepare food, experimenting with innovations from robotic arms for frying foods to pizza-making robots. While these advances promise to enhance efficiency and productivity, their impact on consumer psyc...
Cooking Food Preferences Restaurants Love Disgust Taste Consumer Behavior Automation Male Robotics Humans Female Young Adult Adult
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Plant-based egg washes for use in baked goods: Machine learning and visual parameter analysis.

Journal of food science Sep 27, 2024
Pea protein is one potential environmentally sustainable way of recreating the functionality of eggs in coatings for baked goods. These coatings are commonly applied to enhance visual properties of baked goods that consumers desire, especially color ...
Neural Networks, Computer Machine Learning Time Factors Principal Component Analysis Color Pattern Recognition, Visual Pisum sativum Plant Proteins Eggs Cooking Random Forest Glycerol Hydrogen-Ion Concentration
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Exploration of the prediction and generation patterns of heterocyclic aromatic amines in roast beef based on Genetic Algorithm combined with Support Vector Regression.

Food chemistry Aug 31, 2024
Heterocyclic aromatic amines (HAAs) are harmful byproducts in food heating. Therefore, exploring the prediction and generation patterns of HAAs is of great significance. In this study, genetic algorithm (GA) and support vector regression (SVR) are us...
Cattle Algorithms Amines Meat Products Red Meat Support Vector Machine Cooking Hot Temperature Animals Meat Heterocyclic Compounds
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Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis.

Food chemistry Aug 5, 2024
Lipid oxidation in air-fried seafood poses a risk to human health. However, the effect of a prooxidant environment on lipid oxidation in seafood at different air frying (AF) temperatures remains unknown. An integrated machine learning (ML) - guided R...
Mass Spectrometry Hot Temperature Lipids Oxidation-Reduction Machine Learning Seafood Animals Lipidomics Lipid Metabolism Cooking Salmo salar
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Computational gastronomy: capturing culinary creativity by making food computable.

NPJ systems biology and applications Jul 8, 2024
Cooking, a quintessential creative pursuit, holds profound significance for individuals, communities, and civilizations. Food and cooking transcend mere sensory pleasure to influence nutrition and public health outcomes. Inextricably linked to culina...
Creativity Algorithms Cooking Food Humans Artificial Intelligence
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