Difference between revisions of "Recipe/Overview"
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* A statistical [[Recipe/Fitting|theory]] view on Recipes; | * A statistical [[Recipe/Fitting|theory]] view on Recipes; | ||
* The [[Recipe/Evaporation|role of water]] in a recipe; | * The [[Recipe/Evaporation|role of water]] in a recipe; | ||
+ | * [[Recipe/Theory/Linear_algebra|Linear algebra]] | ||
+ | * [[Recipe/Theory/Non-negative_least_squares|Nonnegative least squares]] | ||
+ | * [[Recipe/Theory/Degrees_of_freedom|Degrees of freedom]] | ||
+ | * [[Recipe/Theory/Distribution|Distributions]] | ||
== Examples == | == Examples == | ||
To better understand the issues in estimating the recipe of a product, several cases have been analysed in more depth: | To better understand the issues in estimating the recipe of a product, several cases have been analysed in more depth: | ||
+ | * [[Recipe/Example/Alu_Methi|Alu Methi]] | ||
* [[Recipe/Example/Apple Syrup|Apple Syrup]] - an example with a single ingredient; | * [[Recipe/Example/Apple Syrup|Apple Syrup]] - an example with a single ingredient; | ||
* [[Recipe/Example/Cake|Cake]] - an example where each ingredient defines a single nutrient; | * [[Recipe/Example/Cake|Cake]] - an example where each ingredient defines a single nutrient; | ||
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* [[Recipe/Example/Mozzarella|Mozzarella]] - an example where the input sugars have been transformed by the production process; | * [[Recipe/Example/Mozzarella|Mozzarella]] - an example where the input sugars have been transformed by the production process; | ||
* [[Recipe/Example/Petit Beurre|Petit Beurre]]; | * [[Recipe/Example/Petit Beurre|Petit Beurre]]; | ||
+ | * [[Recipe/Example/Nutella|Vegan Nutella]]; | ||
* [[Recipe/Example/Vegetarian lasagne|Vegetarian Lasagne]] - an example of a complex product; | * [[Recipe/Example/Vegetarian lasagne|Vegetarian Lasagne]] - an example of a complex product; | ||
+ | |||
+ | == Tool == | ||
+ | The [https://github.com/openfoodfacts/recipe-estimator recipe_estimator] tool uses an optimization approach to estimate the percentage ingredients of a product by minimising the variance between the quoted product nutrients and the nutritional information obtained for the product's ingredients. | ||
+ | |||
+ | Notes on the evolution of this tool can be found [[Recipe/Tool|here]]. | ||
+ | |||
+ | == Discussions == | ||
+ | * [[Recipe/Discussions/Bohn|Article]] Bohn et al. (2022) | ||
== References == | == References == | ||
* [https://docs.google.com/document/d/1OCCq29hFOWlDTQ0_-b9VvNd0CfspLIEX_bqH9kuG0WQ Hackathon notes] | * [https://docs.google.com/document/d/1OCCq29hFOWlDTQ0_-b9VvNd0CfspLIEX_bqH9kuG0WQ Hackathon notes] | ||
* [https://drive.google.com/drive/folders/1roBGZJ_zbSroMFhAXslX4YkVHD7jhTOK Google Drive] (includes Ciqual spreadsheet) | * [https://drive.google.com/drive/folders/1roBGZJ_zbSroMFhAXslX4YkVHD7jhTOK Google Drive] (includes Ciqual spreadsheet) | ||
+ | * Estimating food ingredient compositions based on mandatory product labeling ([[File:Bohn_et_al.pdf|file]]) | ||
+ | |||
+ | |||
[[Category:Recipe]] | [[Category:Recipe]] |
Latest revision as of 09:08, 27 February 2025
There are many pages that discuss Recipes. To facilitate the accessibility to these pages, a small overview is presented here.
Introduction
- Definition - the definition of a recipe
- Exploration - an exploration of recipes;
Theory
- A statistical theory view on Recipes;
- The role of water in a recipe;
- Linear algebra
- Nonnegative least squares
- Degrees of freedom
- Distributions
Examples
To better understand the issues in estimating the recipe of a product, several cases have been analysed in more depth:
- Alu Methi
- Apple Syrup - an example with a single ingredient;
- Cake - an example where each ingredient defines a single nutrient;
- Four nut mix - an example where we know the composition of the product;
- Mozzarella - an example where the input sugars have been transformed by the production process;
- Petit Beurre;
- Vegan Nutella;
- Vegetarian Lasagne - an example of a complex product;
Tool
The recipe_estimator tool uses an optimization approach to estimate the percentage ingredients of a product by minimising the variance between the quoted product nutrients and the nutritional information obtained for the product's ingredients.
Notes on the evolution of this tool can be found here.
Discussions
- Article Bohn et al. (2022)
References
- Hackathon notes
- Google Drive (includes Ciqual spreadsheet)
- Estimating food ingredient compositions based on mandatory product labeling (File:Bohn et al.pdf)