209 results about "Calorie" patented technology

The invention discloses an AI-based food image processing method and system, a medium and a product, and relates to the field of artificial intelligence. The method comprises the steps of firstly obtaining a food image after a user cooks according to a preset diet plan, and obtaining a food cooking mode through a food cooking identification model; determining initial calorie in combination with the food database, and obtaining final calorie according to the cooking mode; and when the final calorie exceeds the planned calorie demand, adjusting the suggested edible quantity and feeding back the suggested edible quantity. According to the method, the food calorie is determined in combination with the cooking mode, the problem that the influence of the difference of food processing modes on the food calorie is insufficiently considered in the prior art is solved, and the accuracy of food calorie information calculation is improved.

The invention discloses a composite microbial preparation for treating obesity of pet dogs and application of the composite microbial preparation, and belongs to the technical field of microbial preparations. The compound microbial preparation is prepared by fermenting lactobacillus acidophilus L100 and lactobacillus reuteri GBW1146, and the preservation number of the lactobacillus reuteri GBW1146 is CGMCC (China General Microbiological Culture Collection Center) No. 34455. The compound microbial preparation is prepared by fermenting lactobacillus acidophilus L100 and lactobacillus reuteri GBW1146. The compound microbial preparation can remarkably reduce digestion and absorption of intestinal tracts of dogs on fat and reduce triglyceride and cholesterol levels in blood, so that the average food intake and average calorie consumption of the dogs are reduced, and finally the effect of reducing obesity of the pets is achieved. The compound microbial preparation provided by the invention enhances the competitiveness of the pet feed additive and series products thereof in China in the international market, and has a wide application prospect.

The invention is an AI-powered fitness and health management system providing personalized, dynamic recommendations tailored to user-specific goals such as weight loss, muscle gain, and diabetes management. Leveraging Artificial Neural Networks (ANN), Decision Tree algorithms (J48), and Convolutional Neural Networks (CNN), the system analyzes user inputs, including voice commands, wearable device data, blood glucose readings, and food scans, to deliver real-time, adaptive meal and workout plans. Voice activation, initiated with the command “Run Fitzy”, enables hands-free logging of meals, workouts, and health metrics. Computer vision technology scans food labels and meal images, extracting nutritional data and automatically integrating it into the user's profile. The system dynamically adjusts remaining daily meals and activities to meet caloric, fitness, and glucose targets. Social networking features include geo-tagging, fitness challenges, and monetizable content sharing. Built on a secure, scalable cloud infrastructure, the platform integrates e-commerce functionality and ensures compliance with data protection standards.

The invention relates to a motor vehicle comprising a passenger compartment, an electric traction machine, a battery pack, at least one power electronics unit, and a cooling radiator, a thermochemical system (10) comprising a first enclosure called a reservoir (1), containing gas in liquid phase and a second enclosure called a reactor (2) containing reactive salts, the two enclosures being configured to be selectively placed in fluid communication at least via a control solenoid valve (3), the reactor being able to be heated by supplying calories from the operation of the electric traction machine, and / or the battery pack, and / or the power electronics unit, and the reactor is capable of delivering calories, following an opening of the control solenoid valve, to the passenger compartment of the vehicle, and / or the battery pack, and / or the cooling radiator of the vehicle.

The invention relates to the technical field of health management, in particular to a health management system based on artificial intelligence. The method comprises the following steps: acquiring historical physiological indexes, diet data and environmental data; determining a current health state according to the historical physiological indexes and the diet data; determining restaurant menu constraint conditions according to the environment data and the diet data; and according to the current health state and the restaurant menu constraint condition, generating a food combination scheme and an exercise recommendation scheme, and sending the schemes to user equipment. Constructing a dynamic constraint condition of the environmental data through an API interface of a restaurant real-time menu and positioning information of user equipment; combining age and gender weight to optimize metabolism evaluation; a personalized exercise plan, a food combination scheme and an exercise recommendation scheme are made through a dynamic matching mechanism of exercise consumption and diet calories and are sent to user equipment, so that accurate recommendation and efficient execution of a health management scheme are realized.

The invention relates to the technical field of food, and particularly discloses second-level disintegration type low-calorie compound prebiotic oral flash-soluble particles and a preparation method thereof. The invention relates to second-level disintegration type low-calorie compound prebiotic oral flash-soluble particles. The oral flash-soluble particles are prepared from the following raw material components in parts by weight: 7 to 13 parts of saccharides, 0.5 to 1.5 parts of an adhesive, 3 to 9 parts of prebiotics, 0.5 to 1.5 parts of fruit and vegetable powder and 0.2 to 0.6 part of an acidity regulator, and the particle size of the oral flash soluble particles is 20-60 meshes. The granules are prepared from the saccharides, the adhesive, the prebiotics, the fruit and vegetable powder and the acidity regulator, and the particle size is limited to be 20-60 meshes, so that the granules can be quickly disintegrated, and are relatively good in flowability, excellent in taste and relatively low in moisture regain.

The invention relates to a dehydration-free low-calorie konjac composite noodle and a preparation method thereof, and belongs to the technical field of konjac noodle processing, the composite noodle is composed of 40%-60% of konjac powder, 20%-40% of vital gluten, 0.2%-0.9% of trehalose, 0.05%-0.15% of edible calcium salt and less than or equal to 65% of water, and the dry weight ratio of the konjac powder to the vital gluten is 1: (0.5-1.5). The trehalose accounts for 0.5%-1.5% of the dry weight of the konjac powder. The preparation method comprises the following steps: in the premixing process, the konjac powder is sieved and then is mixed with the vital gluten in a negative pressure environment at different speeds; the hydration process adopts three-stage gradient water injection synchronous jet flow to inject a trehalose solution; in the mixing process, a network is constructed through three-section temperature control of a double-screw extruder; in the shaping process, the dough blank is soaked in 0.1%-0.3% calcium salt solidification liquid, treated for 8-12 minutes in a turbulent flow environment at the temperature of 25-35 DEG C and periodically turned over; and finally rinsing and draining to obtain a finished product.

The invention provides a health plan making method, a health plan making device and electronic equipment, which can be applied to the field of electronic equipment. In the technical scheme provided by the invention, the electronic equipment obtains a target weight reduction rate proportion of a user and a current body weight of the user, the target weight reduction rate proportion is a weight reduction rate proportion expected by the user, and the weight reduction rate proportion is a proportion of the body weight reduced in a first unit duration in the current body weight; determining the weight loss fat content corresponding to the target weight loss rate proportion, wherein the weight loss fat content is the proportion of the fat mass in the reduced body weight to the reduced body weight; and based on the weight loss fat content corresponding to the target weight loss rate ratio, the target weight loss rate ratio, the current body weight of the user, the fat calorie per unit weight and the lean body calorie per unit weight, determining a calorie gap of the user in the second unit time length, thereby providing a matched fat loss exercise plan for the user.

1. Name of the designed product: smart sports bracelet (Dora H). 2. Use of the designed product: as time display, step counting, calorie consumption management, sleep management, event reminder, heart rate monitoring, temperature detection, music playing, and sports recording. 3. Design points of the designed product: the overall shape of the product. 4. Picture or photo that best represents the design points: perspective view.

The present invention relates to baked products having an energy content of no more than 1670 KJ per 100 g, the product comprising: 1.0 to 20 g per 100 g total dietary fibre; at least 16 g per 100 g total fat; 0.05 to 4.00 g per 100 g of one or more caloric sugars; 5 to 33 g per 100 g of one or more sugar alcohols; no more than 12 g per 100 g of one or more carbohydrates having an energy content of below 0.5 kcal / gram; and 0.1 to 16 wt. % of total moisture by weight of the baked product; wherein a combined total theoretical heat of solution of the one or more sugar alcohols and / or the one or more carbohydrates having energy content below 0.5 kcal / gram is not lower than −6 j / g.

1. Name of the product in this design: Interactive screen for data acquisition on a sports trail. 2. Purpose of this design: To collect and display data such as the number of steps, speed, distance, and calorie consumption of athletes on a health trail. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The invention discloses an acidic emulsified liquid seasoning which is low in calorie, but can maintain an emulsified state, so that a user can feel strong and mellow sesame flavor and baking fragrance of sesame. The present invention relates to an acidic emulsified liquid seasoning having a calorie of 230 kcal / 100 g or less, and containing sesame, edible oil and fat, egg yolk, acetic acid and a high-sweetness sweetener, the sesame contains ground crushed sesame and sesame paste, and the content of the sesame is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the content of edible oil and fat is 3.0-20% by mass relative to the total amount of the acidic emulsified liquid seasoning; the egg yolk content is 0.003-0.10 parts by mass per 1 part by mass of the edible fat and oil in terms of raw.

Provided herein are kits, compositions, systems, and methods for treating a subject that is at risk for refeeding syndrome (e.g., a human subject that is starving and about to receive caloric support, or at risk of malnutrition or refeeding syndrome). In some embodiments, the system and kits herein provide a container (e.g., pouch for attaching to a feeding tube, or part of a syringe for feeding) that contains a micronutrient composition that contains thiamine, phosphorous, magnesium, and potassium, wherein the micronutrient composition is optionally substantially free from calories. In particular embodiments, methods herein rapidly replace micronutrients commonly depleted in the malnourished patient (e.g., that are important for tube feeding tolerance).

The present invention relates to a bioconversion for elongating gluco-oligosaccharides with a glucosyl moiety. The present invention also relates to the elongated gluco-oligosaccharides obtained by the process. The elongated gluco-oligosaccharides obtained by the process can be used in edible products, for instance as a dietary fiber or a (low calorie) bulking agent, a prebiotic, in sugar replacement or in calorie reduction. The elongated gluco-oligosaccharides obtained by the process present a decreased digestibility compared to known gluco-oligosaccharides.

The invention provides an intelligent dinner plate based on multispectral thermal imaging fusion, and belongs to the technical field of intelligent dinner plates. The multi-mode sensing module collects physical and chemical information of food in the dinner plate; the edge calculation and main control module executes real-time data processing at an equipment end; the lightweight food identification and segmentation model is used for identifying food types based on multispectral image data and segmenting areas of the food; the multi-sensor data fusion algorithm is used for fusing the food types, the area proportion information and the total weight, estimating the initial weight of each kind of food based on a pre-trained density factor, and outputting a structured list containing the food types and the initial weights; the cloud nutrition calculation engine receives the structured list and the related hyperspectral feature data, and queries and identifies standard nutritional ingredients of the food from a nutrition database; and calibrating the initial weight by using the hyperspectral characteristic data, and calculating and summarizing the total nutritional ingredients and total calorie of the whole meal based on the calibrated weight and the finely-adjusted nutritional ingredients.

1. Name of the Design Product: Smart Sports Bracelet (Dora 4). 2. Use of the Design Product: For time display, step counting, calorie consumption management, sleep management, event reminder, heart rate monitoring, body temperature detection, music playback, and sports record. 3. Design Key Points of the Design Product: Lies in the overall shape of the product. 4. Picture or Photo Most Indicating the Design Key Points: 3D view of Design 1. 5. Design 1 is designated as the basic design.

The present invention provides an acidic emulsified liquid seasoning which is low in calorie, but can maintain an emulsified state, and can feel strong and mellow sesame flavor and baking fragrance of sesame. The invention relates to an acidic emulsified liquid seasoning which has calorie of 230kcal / 100g or below and contains sesame, edible oil, an emulsifier, an acid material and granulated sugar instead of a sweetening agent and oolong tea powder. The sesame contains ground sesame powder and sesame paste; the sesame content is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the total content of the ground crushed sesame and the sesame paste is 0.5 mass% or more relative to the total amount of the acidic emulsion seasoning in terms of dry matter; the content of the edible oil and fat is 3.0-20% by mass (inclusive) relative to the total amount of the acidic emulsion seasoning.

The present invention relates to a process for the dephosphorylation of skimmed milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidifying the skimmed milk, UF milk or MCI, preferably not below pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skimmed milk, UF milk or MCI to a temperature between 0 DEG C and 15 DEG C, (iii) adding gluconate and / or maleate to the cooled skimmed milk, UF milk or MCI, and (iv) washing the skimmed milk, UF milk or MCI to remove phosphorus, thereby dephosphorylating the skimmed milk, UF milk or MCI, preferably to the extent that the total phosphorus content of the skimmed milk, UF milk or MCI is reduced by at least 20%, preferably 20-40%, more preferably 30-40%, compared to the material provided to step (i). The invention also relates to a dephosphorylated MPC, MPI or MCI obtainable by the process of the invention and to a liquid enteral nutritional composition comprising 2.0-3.0 kcal / ml of heat sterilization wherein 16 en%-35 en% is provided by a protein, the combination of the calorie content and the relative protein calorie content being selected such that 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein is present in the composition, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein. Wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS) wherein at least 70 wt% MC and less than 15 wt% WP are present, based on the total protein content, and wherein the composition has a total amount of phosphorus of less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

An object of a system according to an embodiment is to propose an optimal menu according to a mood, a season, and a budget of a user.SOLUTION: A system includes a menu proposal part, a food ingredient proposal part, a seasonal food ingredient proposal part, and a budget calorie proposal part. The menu proposal unit proposes a menu on the basis of the user's mood. The food ingredient proposal unit proposes food ingredients that can be purchased at the supermarket based on the proposed menu. The seasonal food ingredient proposal unit proposes a menu in consideration of seasonal food ingredients for each season. A budget calorie proposal part proposes a menu in consideration of budget, calorie and balance.SELECTED DRAWING: Figure 1

The invention provides a low-calorie sweetening agent containing rubusoside and stevioside as well as a preparation method and application of the low-calorie sweetening agent, and belongs to the technical field of food additives. The low-calorie sweetening agent is prepared from the following components in parts by mass: 20 to 30 parts of rubusoside, 5 to 10 parts of stevioside, 30 to 50 parts of sugar alcohol, 0.5 to 1.5 parts of zinc citrate, 2 to 5 parts of Arabic gum and 0.2 to 0.5 part of surface modifier. The mass ratio of the rubusoside to the stevioside is (1.5-3): 1, and the purity of the rubusoside is greater than or equal to 95%; the surface modifier is used for carrying out surface hydrophobic modification coating on the low-calorie sweetening agent, and the thickness of a coating layer is less than or equal to 100nm. According to the low-calorie sweetening agent containing rubusoside and stevioside disclosed by the invention, through reasonable component matching and a fine preparation process, the low-calorie sweetening agent is excellent in the aspect of reducing bitter taste and calorie, and has good market application prospect and popularization value.

The utility model discloses a low -calorie throat -moistening honey pomelo tea jelly's quick cooling forming device, including the cooling box, the inside fixed mounting of cooling box has the fixed plate, the top rotation of fixed plate installs the driven gear and the driving gear, the outer surface of driven gear is engaged with the outer surface of driving gear and connects, the bottom fixed mounting of fixed plate has the rotating current motor, the output of rotating current motor penetrates fixed plate and is fixedly connected with the bottom of driving gear, the top fixed mounting of driven gear has the rotating rod, the top fixed mounting of rotating rod has the rotating plate, the top swing mounting of rotating plate has the mould plate, the top of mould plate is away from the equal interval and is equipped with the forming groove. This low -calorie throat -moistening honey pomelo tea jelly's quick cooling forming device, in the process of carrying out daily use, the operator places jelly raw materials in the inside of forming groove, and then slides the cover plate, and then the cover plate will drive the slide of the ring.

A packaged coffee product with oxygen dissolved therein along with milk and / or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and / or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.

The invention relates to a preparation method of a low-calorie and low-carbohydrate weight-losing main food, which is characterized in that the low-calorie and low-carbohydrate weight-losing main food with the content of 200-350 kilocalories is produced by utilizing the functional effect that insoluble coarse dietary fibers can be expanded into about 7 times of volume after entering human intestinal tracts and absorbing water; enteral emptying is prolonged, so that hunger sensation can be reduced, and happiness of the human body is increased. Food with low calorie and extremely low carbohydrate content is produced and processed by using a method for removing components except insoluble coarse dietary fibers by using a biological function containing cellulase and a compound enzyme of the cellulase and the like; the invention relates to a preparation method of dietary fiber food such as soybean dreg powder, wheat bran powder and the like, wherein the intake of the soybean dreg powder is reduced by 500-1000 kilocalories per day on the basis of target energy.

The invention discloses a food nutrition detection method, electronic equipment and a storage medium, and relates to the technical field of electronics, the method is applied to the electronic equipment, and the electronic equipment obtains a binocular image of food; image recognition and depth estimation are performed on the binocular image to obtain the types of the food materials in the food and the volumes of the various food materials, and then the total caloric value / nutritional ingredients of the food are determined according to the volumes of the various food materials and the preset nutritional ingredient information, so that the total caloric value of the food can be provided for a user, and the user experience is improved. Besides, when depth estimation is carried out through the binocular image, the depth values of the plurality of pixel points are determined firstly, and the depth values of other pixel points are estimated based on the depth values of the plurality of pixel points, so that the depth values of other pixel points can be obtained more accurately, the volume of the food can be determined more accurately, and the user experience is improved. The nutritional ingredients and the total calorie in the food can be accurately determined.

This product is a fitness tracker that can monitor and track fitness-related indicators such as distance, calorie consumption, and heart rate during activities such as walking and running.

The invention relates to the food industry, and more particularly to the production of a marshmallow-type aerated confectionery product having a reduced calorie content and containing no or little sugar. The claimed marshmallow contains the following ingredients, expressed on a dry weight basis: 33.7-48 wt% maltitol syrup, 4.7-7.1 wt% gelatine, 12.1-36.3 wt% soluble dietary fibre in the form of corn fibres or isomaltooligosaccharides, 10.1-19.1 wt% allulose, 7.3-24.4 wt% fructooligosaccharides.

The invention relates to the field of food processing, and particularly discloses low-calorie margarine and a preparation method thereof. A preparation method of low-calorie margarine comprises the following steps: taking plant raw materials, cleaning, drying until the moisture content is less than or equal to 8%, and crushing until the particle size is 100 meshes to prepare coarse powder; dispersing the coarse powder into water to form a coarse powder dispersion liquid, and circularly grinding to obtain a plant particle dispersion liquid; the plant particle dispersion liquid is subjected to primary ultrasonic treatment, salt is added after ultrasonic treatment, the ion concentration is made to be 300-600 mM, then ultrasonic treatment is conducted again, and a water-phase liquid containing porous micron particles is prepared; the preparation method comprises the following steps: mixing saturated oil and unsaturated oil, injecting an aqueous phase liquid containing porous micron particles, and enabling the addition amount of the aqueous phase liquid to be 30-50%, so as to prepare a crude emulsion; and shearing the crude emulsion, quenching and kneading, aseptically packaging and ripening. The margarine provided by the invention has the advantages that the water content is as high as 30-50%, the oxidation resistance is strong, and the shelf life is long.

The invention belongs to the technical field of food additives, and particularly discloses dictyophora rubrovolvata beta-glucan low-calorie hydrophilic colloid and a preparation method and application thereof.The dictyophora rubrovolvata beta-glucan in dictyophora rubrovolvata is extracted through a water extraction and alcohol precipitation method, and the extract has good physiological activities such as blood sugar lowering activity and immunity. And compounding the dictyophora rubrovolvata beta-glucan and erythritol through a series of steps of sol dissolving, decocting and cooling, so as to prepare the dictyophora rubrovolvata beta-glucan low-calorie hydrophilic colloid. The prepared dictyophora rubrovolvata beta-glucan low-calorie hydrophilic colloid is applied to preparation of low-calorie soft sweets, the situation that traditional soft sweets with gelatin as a gelling agent are low in nutritional value and rich in saccharides, and the risk of chronic diseases such as obesity, decayed teeth, hyperglycemia and type II diabetes mellitus can be possibly increased is broken through, and the prepared dictyophora rubrovolvata beta-glucan low-calorie hydrophilic colloid has the advantages of being simple in preparation process, low in cost and the like. And a development direction is provided for researching and developing a novel functional gelling agent into soft sweets.

1. Name of the Design Product: Smart Sports Bracelet (Dora 6). 2. Use of the Design Product: For time display, step counting, calorie consumption management, sleep management, event reminder, heart rate monitoring, body temperature detection, music playback, and sports record. 3. Design Key Points of the Design Product: Lies in the overall shape of the product. 4. Picture or Photo that Best Illustrates the Design Key Points: Three-dimensional view.