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Related Concept Videos

The Tongue and Taste Buds00:49

The Tongue and Taste Buds

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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Gustation01:43

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Vision is the result of light being detected and transduced into neural signals by the retina of the eye. This information is then further analyzed and interpreted by the brain. First, light enters the front of the eye and is focused by the cornea and lens onto the retina—a thin sheet of neural tissue lining the back of the eye. Because of refraction through the convex lens of the eye, images are projected onto the retina upside-down and reversed.
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Combining two or more treatment methods increases the life span of cancer patients while reducing damage to vital organs or tissue from the overuse of a single treatment. Combination therapy also targets different cancer-inducing pathways, thus reducing the chances of developing resistance to treatment.
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Taste Buds and Receptors01:20

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Updated: May 6, 2026

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
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Pic2Plate: A Vision-Language and Retrieval-Augmented Framework for Personalized Recipe Recommendations.

Yosua Setyawan Soekamto1,2, Andreas Lim1, Leonard Christopher Limanjaya1

  • 1Department of Computer Engineering, Dongseo University, Busan 47011, Republic of Korea.

Sensors (Basel, Switzerland)
|January 25, 2025
PubMed
Summary
This summary is machine-generated.

Pic2Plate uses advanced image recognition and AI to suggest personalized recipes based on ingredients you have. This innovative system enhances cooking by providing context-aware and reliable recipe recommendations.

Keywords:
ingredient-based recipe retrievallarge language modelspersonalized recipe recommendationretrieval-augmented generationvision-language models

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Area of Science:

  • Computer Science
  • Artificial Intelligence
  • Human-Computer Interaction

Background:

  • Personalized recipe recommendations are crucial for healthy eating but often lack accuracy in ingredient recognition and personalization.
  • Existing systems struggle with integrating user preferences, dietary needs, and real-time ingredient availability.

Purpose of the Study:

  • To introduce Pic2Plate, a novel framework for personalized recipe recommendations using Vision-Language Models (VLMs) and Retrieval-Augmented Generation (RAG).
  • To enhance user experience in cooking by accurately identifying ingredients from images and providing tailored recipe suggestions.

Main Methods:

  • Developed Pic2Plate, integrating VLMs for image-based ingredient detection and RAG for personalized recipe retrieval.
  • Utilized smartphone camera sensors for accessible ingredient capture and GPT-4o for ingredient recognition.
  • Evaluated ingredient detection using precision, recall, accuracy, and F1-score, and recipe relevance via a user survey and Bradley-Terry model.

Main Results:

  • The ingredient detection module achieved high performance metrics: precision (0.83), recall (0.91), accuracy (0.77), and F1-score (0.86).
  • Pic2Plate's VLM and RAG combination demonstrated superior recipe relevance compared to other models in user evaluations.
  • The system effectively provides context-aware, reliable, and diverse recipe suggestions.

Conclusions:

  • Pic2Plate offers a scalable and user-centric approach to transforming personalized cooking and recipe recommendation systems.
  • The integration of image recognition and advanced AI models significantly improves the accuracy and relevance of recipe suggestions.
  • This framework has the potential to make personalized nutrition more accessible and practical for everyday users.