Food Ingredients Similarity Based on Conceptual and Textual Similarity

2021 ◽  
Vol 1 (2) ◽  
pp. 87-95
Author(s):  
Nur Aini Rakhmawati ◽  
Miftahul Jannah
Keyword(s):  
Word Meaning ◽  
String Matching ◽  
Similarity Measures ◽  
Food Products ◽  
Levenshtein Distance ◽  
Conceptual Similarity ◽  
Food Ingredients ◽  
Jaccard Distance ◽  
Similarity Method ◽  
Existing Data

Open Food Facts provides a database of food products such as product names, compositions, and additives, where everyone can contribute to add the data or reuse the existing data. The open food facts data are dirty and needs to be processed before storing the data to our system. To reduce redundancy in food ingredients data, we measure the similarity of ingredient food using two similarities: the conceptual similarity and textual similarity. The conceptual similarity measures the similarity between the two datasets by its word meaning (synonym), while the textual similarity is based on fuzzy string matching, namely Levenshtein distance, Jaro-Winkler distance, and Jaccard distance. Based on our evaluation, the combination of similarity measurements using textual and Wordnet similarity (conceptual) was the most optimal similarity method in food ingredients.

Bahaya Penggunaan Formalin Sebagai Pengawet Bahan Makanan

2020 ◽  
Vol 4 (1) ◽  
pp. 39
Author(s):  
Hasnidar Hasnidar ◽  
Andi Tamsil ◽  
Andi Akram
Keyword(s):  
Food Products ◽  
Target Group ◽  
Training Methods ◽  
Food Ingredients ◽  
Fresh Fish ◽  
The Public ◽  
Inappropriate Use ◽  
Salted Fish ◽  
Extension Activity ◽  
And Training

Fishery products are one of the products that have very limited durability and perishable so that the community, especially fishermen, preserve the product so that its freshness can last longer. One of the preservatives used is formalin, although it is very dangerous to human health. Some food products that contain formalin include: fresh fish, salted fish, tofu, wet noodles. Counseling on food safety needs to be continued widely to the public in various forms. This activity aims to educate and train partner groups on: 1) the dangers of formaldehyde on health; 2) characteristics of formalin food ingredients; 3) how to detect formalin foods; 4) eliminate / reduce formaldehyde levels in food products; 5) safe preservatives. The activities was carried out on February 7, 2019, in Desa Untia, Kecamatan Biringkanaya, Kota Makassar. The target group is fishermen and fisheries processors, as many as 23 people. The method used in service is counseling and training methods through lectures, discussions, and practice/training. The extension activity was attended by Untia village chiefs, local fisheries instructors, administrators of the All-Indonesian Fishermen Association (HNSI) and the target group. The activities went on smoothly and the target group enthusiastically attended counseling and training, because the knowledge/skills were needed to protect their families from the dangers of disease that could be caused by inappropriate use of formalin.

scholarly journals Food allergens: threshold levels and methodologies for risk management

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 246-254
Author(s):  
E. V. Kryuchenko ◽  
Yu. A. Kuzlyakina ◽  
I. M. Chernukha ◽  
V. S. Zamula
Keyword(s):  
Risk Assessment ◽  
Risk Management ◽  
Food Products ◽  
Food Allergies ◽  
Food Allergens ◽  
Probability Models ◽  
Food Ingredients ◽  
Threshold Levels ◽  
Adverse Effect Level ◽  
Effect Level

Food allergies and allergen management are important problems of the public health and food industry. The idea of determining allergen concentrations in food ingredients and food products that are capable of causing severe allergic reactions is of great interest for regulatory bodies as well as consumer associations and the industry all over the world. In this connection, scientists proposed different approaches to determining the basis for assessment of severity of risks of food allergens for health of patients suffering from food allergy similar to methods of risk assessment for other hazards associated with food products (for example, chemical, microbiological). To assess risk of allergens, three different approaches were proposed: i) traditional risk assessment using the no observed adverse effect level (NOAEL)) and uncertainty factors; (ii) approach based on the benchmark dose (BMD)) and margin of exposure (MoE)); and (iii) probability models. These approaches can be used in risk management in food production and in the development of warning marking about the presence of allergens. The reliability of risk assessment will depend on a type, quality and quantity of data used for determining both population threshold levels (or threshold distributions) and an impact of an allergenic product/ingredient on a particular individual.

Nanoceuticals as an Emerging Field: Current Status and Future Prospective

2021 ◽  
Vol 17 ◽  
Author(s):  
Reetu Malik ◽  
Jyoti Rathi ◽  
Deeksha Manchanda ◽  
Manish Makhija ◽  
Deepshikha Kushwaha ◽  
...  
Keyword(s):  
Clinical Trials ◽  
Biological Activities ◽  
Food Products ◽  
The Body ◽  
Current Status ◽  
Target Cells ◽  
Food Ingredients ◽  
Novel Foods ◽  
Quality Of Food

Background: The safety and quality of food has been a matter of great discussion throughout the centuries and the application of nanotechnology in the field of nutraceuticals i.e. nanoceuticals has improved the variety and protection of food products in many ways. Objective: Improving the quality and safety of the food products with a view to improve public health and the invasion of nanotechnological advancements in the area of nutrition has resulted in the expansion of novel foods with improved oral bioavailability as well as thermal stability. The main objective of this review is to summarize available literature on nanoceuticals including patents and clinical trials. Method: The review was extracted from the searches performed at PubMed, Google Patents and Google Scholars, etc. Data from these searches was collected and evaluated for getting the information about the available literature on the nanoceuticals. Along with this, some reported patents have also been included in this review in order to conclude the future of nanoceuticals. Result: The literature so obtained was studied thoroughly as per the requirement of the objective of this review. The details of nanoceuticals including major applications, regulatory aspects, some reported patents and clinical trials are compiled here in this review. Nanoceuticals like vitamins, antibiotics, bioactive peptides, probiotics etc., which are dispersed, absorbed or incorporated in nano diameter range sacs, having improved solubility, delivery properties, biological activities, protection against degradation and therefore having improved biological activities and delivery to the target cells and tissues in the body. Different regulations from various countries recommended that any food ingredients which results from the use of nanotechnologies must undergo safety risk assessment standards before entering into the market as nano-food. Conclusion: The idea of “nanoceuticals” is increasing enthusiasm and marketable dairy/food and food supplements. This article focuses on the history, applications, regulation aspects, patents, clinical trials and future prospects of nanoceuticals.

scholarly journals Experimental evaluation of amaranth food products in terms of functional food ingredients

2020 ◽  
Vol 17 ◽  
pp. 00147
Author(s):  
A.A. Stakhurlova ◽  
N. M. Derkanosova ◽  
A. V. Aristov ◽  
I. N. Ponomareva ◽  
A. A. Sutolkin
Keyword(s):  
Functional Food ◽  
Digestive System ◽  
Raw Materials ◽  
Food Products ◽  
Mature Male ◽  
Laboratory Animals ◽  
Whole Grain ◽  
Food Ingredients ◽  
Expected Effect ◽  
Histological Studies

Diet correction according to the nutrition enrichment with physiologically valuable nutrients becomes one of the most important issues. Its solution is possible by inclusion in the formulation of food products of raw materials that are characterized by an increased content of deficient substances, primarily protein, dietary fiber, minerals and vitamins. The amaranth meets the criteria above. The use of amaranth processing products in food technologies makes possible to obtain specialized and functional products. In this case, better to conduct experimental confirmation of the expected effect. Studies have been conducted to evaluate the effect of grain and extrudate of whole grain of Universal Amaranth on laboratory animals. Mature male rat’s stomach, liver, and kidneys served as a study material. The results of histological studies showed an improvement in the digestive system of animals and their general condition when grain and extrude Universal Amaranth was included in the diet.

scholarly journals MARIE: A Context-Aware Term Mapping with String Matching and Embedding Vectors

2020 ◽  
Vol 10 (21) ◽  
pp. 7831
Author(s):  
Han Kyul Kim ◽  
Sae Won Choi ◽  
Ye Seul Bae ◽  
Jiin Choi ◽  
Hyein Kwon ◽  
...  
Keyword(s):  
Machine Learning ◽  
Contextual Information ◽  
String Matching ◽  
Similarity Measures ◽  
Mapping Method ◽  
Machine Learning Algorithms ◽  
Training Data ◽  
Context Aware ◽  
Text Data ◽  
Data Standardization

With growing interest in machine learning, text standardization is becoming an increasingly important aspect of data pre-processing within biomedical communities. As performances of machine learning algorithms are affected by both the amount and the quality of their training data, effective data standardization is needed to guarantee consistent data integrity. Furthermore, biomedical organizations, depending on their geographical locations or affiliations, rely on different sets of text standardization in practice. To facilitate easier machine learning-related collaborations between these organizations, an effective yet practical text data standardization method is needed. In this paper, we introduce MARIE (a context-aware term mapping method with string matching and embedding vectors), an unsupervised learning-based tool, to find standardized clinical terminologies for queries, such as a hospital’s own codes. By incorporating both string matching methods and term embedding vectors generated by BioBERT (bidirectional encoder representations from transformers for biomedical text mining), it utilizes both structural and contextual information to calculate similarity measures between source and target terms. Compared to previous term mapping methods, MARIE shows improved mapping accuracy. Furthermore, it can be easily expanded to incorporate any string matching or term embedding methods. Without requiring any additional model training, it is not only effective, but also a practical term mapping method for text data standardization and pre-processing.

A Hybrid Recommender Algorithm Based on an Improved Similarity Method

2013 ◽  
Vol 475-476 ◽  
pp. 978-982 ◽  
Author(s):  
Rui Ping Song ◽  
Bo Wang ◽  
Guo Ming Huang ◽  
Qi Dong Liu ◽  
Rong Jing Hu ◽  
...  
Keyword(s):  
Mean Squared Error ◽  
Similarity Measures ◽  
Absolute Error ◽  
Squared Error ◽  
Coverage Accuracy ◽  
The Mean ◽  
Recommender Algorithm ◽  
Hybrid Recommender ◽  
Important Measurement ◽  
Similarity Method

Recommendation systems have achieved widespread success in E-commerce nowadays. There are several evaluation metrics for recommender systems, such as accuracy, diversity, computational efficiency and coverage. Accuracy is one of the most important measurement criteria. In this paper, to improve accuracy, we proposed a hybrid recommender algorithm by an improved similarity method (ISM), combining demographic recommendation techniques and user-based collaborative filtering (CF) algorithms. Experiments were performed to compare the present approach with the other classical similarity measures based on the MovieLens dataset. The Mean Absolute Error (MAE) and Root Mean Squared Error (RMSE) values show the superiority of the proposed algorithm.

scholarly journals Functional Foods and Human Health: An Overview

2021 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Waseem Khalid ◽  
Rabia Shabir Ahmad ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Functional Role ◽  
Functional Foods ◽  
Food Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Ingredients ◽  
Functional Components ◽  
Modified Functional

Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.

scholarly journals The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen

2022 ◽  
Author(s):  
Isabella Lvovna Stefanova ◽  
Elena Vladimirovna Kropacheva ◽  
Anastasia Yurievna Klimenkova ◽  
Irina Borisovna Perova ◽  
Vladimir Kimovich Mazo
Keyword(s):  
Functional Food ◽  
Food Products ◽  
Polyphenolic Compounds ◽  
Cranberry Juice ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Egg Albumen ◽  
Highperformance Liquid Chromatography ◽  
Protein Matrices

The technologies for developing food products for people with type 2 diabetes involve enrichment with polyphenolic compounds that have hypoglycemic and/or hypolipidemic properties. The production of ingredients for introduction into such food products should involve the techniques of concentration of natural polyphenols on certain food-grade protein matrices. In this study, a technology was developed for the production of a functional food ingredient, which was a complex of polyphenols (mostly anthocyans) from cranberries with coagulated egg albumen. The optimal parameters of sorption of anthocyans from cranberry juice on the albumen during the coagulation of the latter were determined. The contents and profile of anthocyans within the resulting food ingredient were assessed. The concentration of total anthocyans (recalculated to equivalents of cyanidin-3-glucoside) was determined by pH-differential spectrophotometry; the profile of individual anthocyans was determined by highperformance liquid chromatography. Sensory evaluation of the resulting ingredient (through a taste panel test) evidenced the possibility of including the product in the functional foodstuffs. The technology developed can be used in the design of functional food ingredients for subsequent introduction into anti-diabetic food products. Keywords: coagulated egg albumen, cranberry juice, anthocyans, functional food ingredients

scholarly journals Studi Perbandingan Algoritma Pencarian String dalam Metode Approximate String Matching untuk Identifikasi Kesalahan Pengetikan Teks

2016 ◽  
Vol 7 (2) ◽  
Author(s):  
Yeny Rochmawati ◽  
Retno Kusumaningrum
Keyword(s):  
Hamming Distance ◽  
String Matching ◽  
Mean Average Precision ◽  
Levenshtein Distance ◽  
Approximate String Matching ◽  
Average Precision ◽  
Relevance Judgments ◽  
Typing Error ◽  
The Mean ◽  
Distance Hamming

Abstract. Error typing resulting in the change of standard words into non-standard words are often caused by misspelling. This can be addressed by developing a system to identify errors in typing. Approximate string matching is one method that is widely implemented to identify error typing by using several string search algorithms, i.e. Levenshtein Distance, Hamming Distance, Damerau Levenshtein Distance and Jaro Winkler Distance. However, there is no study that compares the performance of the four algorithms.  Therefore, this research aims to compare the performance between the four algorithms in order to identify which algorithm is the most accurate and precise in the search string based on various errors typing. Evaluation is performed by using users’ relevance judgments which produce the mean average precision (MAP) to determine the best algorithm. The result shows that Jaro Winkler Distance algorithm is the best in word-checking with 0.87 of MAP value when identifying the typing error of 50 incorrect words.Keywords: Errors typing, Levenshtein, Hamming, Damerau Levenshtein, Jaro Winkler Abstrak. Kesalahan pengetikan mengakibatkan kata baku berubah menjadi kata tidak baku karena ejaan yang digunakan tidak sesuai. Hal tersebut dapat ditangani dengan mengembangkan sistem untuk mengidentifikasi kesalahan pengetikan. Metode approximate string matching merupakan salah satu metode yang banyak diterapkan untuk mengidentifikasi kesalahan pengetikan dengan berbagai jenis algoritma pencarian string yaitu Levenshtein Distance, Hamming Distance, Damerau Levenshtein Distance dan Jaro Winkler Distance. Akan tetapi studi perbandingan kinerja dari keempat algoritma tersebut untuk Bahasa Indonesia belum pernah dilakukan. Oleh karena itu penelitian ini bertujuan untuk melakukan studi perbandingan kinerja dari keempat algoritma tersebut sehingga dapat diketahui algoritma mana yang lebih akurat dan tepat dalam pencarian string berdasarkan kesalahan penulisan yang bervariasi. Evaluasi yang dilakukan menggunakan user relevance judgement yang menghasilkan nilai mean average precision (MAP) untuk menentukan algoritma yang terbaik. Hasil penelitian terhadap 50 kata salah menunjukkan bahwa algoritma Jaro Winkler Distance terbaik dalam melakukan pengecekan kata dengan nilai MAP sebesar 0,87.Kata Kunci: Kesalahan pengetikan, Levenshtein, Hamming, Damerau Levenshtein, Jaro Winkler

scholarly journals Application of non-heating methods for disinfecting vegetable raw materials in the production of food

2020 ◽  
Vol 81 (4) ◽  
pp. 110-116
Author(s):  
N. V. Naumenko ◽  
I. Y. Potoroko ◽  
N. V. Popova ◽  
I. V. Kalinina ◽  
B. K. Satbaev
Keyword(s):  
Thermal Effects ◽  
Cold Plasma ◽  
Raw Materials ◽  
Food Products ◽  
Minimal Amount ◽  
Electromagnetic Pulses ◽  
Food Ingredients ◽  
Nanosecond Electromagnetic Pulses ◽  
And Migration ◽  
Vegetable Raw Materials

Possible risks associated with the accumulation and migration of mycotoxins during germination of crops are presented. The presence of an acceptable level of surface microflora of grain can, during germination, intensify the accumulation of mycotoxins, which later migrate into the finished product, making it dangerous for the consumer. It is noted that the process of germination of grain crops cannot be carried out without the stage of disinfection. Promising methods of grain disinfection using non-thermal effects of exposure and the results of our own research are given. It is noted that the concept of food safety in world practice today is aimed at preserving the main food ingredients and their properties. Thermal effects lead to an effective reduction in the development of microorganisms, but at the same time cause significant losses of thermolabile compounds and adversely affect the organoleptic, physicochemical and functional properties of the final product. Ultrasonic exposure, nanosecond electromagnetic pulses and exposure to cold plasma are proposed as disinfecting methods. The methods presented today are widely used in world practice. They allow not only to deactivate molds, but also to destroy the already formed aflatoxins in food products (use of cold plasma). Based on the foregoing, it can be said that the danger of pathogenic microflora ingress and aflatoxin accumulation in food products (especially whole grains) is still present, since even a minimal amount of them can cause global harm to public health, therefore, the search and development of new disinfection methods is an urgent problem modern production.

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