152 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 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 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.

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.

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.

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 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.

The present disclosure generally relates to compositions and methods for reducing the biological age and / or the rate of biological age increase in adult animals. More specifically, the present disclosure relates to administering a formulation comprising an effective amount of glycine and / or a functional derivative thereof, alone or in combination with a dietary regimen, such as a calorie-restricted diet, an aging diet, or a low-protein diet. The formulation can simultaneously reduce the biological age of a tissue, organ, or physiological system in an adult animal in need thereof; or treat, prevent, or delay the onset of organ disease, or organ function decline, or conditions associated therewith, in an adult animal in need thereof.

We provide the system. [Solution] Means for collecting user health information, A means of calculating calorie targets based on collected health information, A method for generating a week's worth of low-calorie menus, A means of creating a list of necessary ingredients based on the generated menu, A method for automatically ordering ingredients from partner suppliers, A means of delivering the generated recipe to the user's device, A system that includes this.

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, the calorie of which is 230kcal / 100g or less, and which contains sesame, edible oil, an emulsifier, an acid material and granulated sugar instead of a sweetening agent and caramel liquid. 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.

A system is provided.SOLUTION: The system includes a means for inputting parameters such as a starting point, a moving means, a departure time, a budget, a required time, the number of going-out persons, calorie consumption, and the desired number of steps from a user, a means for receiving and analyzing the inputted parameters, a means for generating a plan considering health consciousness by using a generation AI based on the analyzed parameters, a means for transmitting the generated plan, and a means for allowing the user to select and confirm the generated plan.SELECTED DRAWING: Figure 1

A system is provided.SOLUTION: A system including means for recording an image of a meal with a camera, means for analyzing meal contents by image recognition, means for calculating ingested nutrients on the basis of an analysis result, means for storing the analysis result in a cloud server, means for measuring the number of steps, means for transmitting step count data to the cloud server, means for calculating consumed calories on the cloud server, means for comparing ingested calories and consumed calories and generating advice, and means for notifying a user of the generated advice.SELECTED DRAWING: Figure 1

The invention belongs to the technical field of image recognition, and discloses a food calorie calculation method and system based on image recognition, and the method comprises the steps: recognizing a food adhesion region, extracting the overall region feature of the food adhesion region, and deducing a food component combination contained in the adhesion region based on a mixed morphological feature library; and according to the deduced combination, a customized segmentation rule, an identification calibration parameter and a component calibration parameter are extracted, so that accurate segmentation, identification and component estimation of food components in the adhesion area are realized, the problems of morphological change and visual adhesion caused by food permeation or infiltration are effectively solved, and the accuracy of food calorie calculation is improved.

The system according to this embodiment aims to allow users to easily manage their meals. [Solution] A system according to an embodiment includes a photographing unit, an analysis unit, a provision unit, and a history management unit. The photographing unit allows a user to take a photo of a meal. The analysis unit analyzes the photo taken by the photographing unit, recognizes ingredients, and calculates nutrients. The provision unit provides nutrient balance, calories, and dietary improvements or advice based on the analysis results obtained by the analysis unit. The history management unit manages the user's diet history based on the information provided by the provision unit, compares it with past data, and provides advice.

The invention belongs to the field of vigor-nourishing beverage food, and relates to a sugar-free low-calorie spleen-tonifying dampness-clearing vigor-nourishing tea plant beverage which comprises the following components in percentage by weight: 9-11% of medicinal and edible Chinese herbal medicine extract, 0-0.025% of sucralose, 0.7-1.4% of xylooligosaccharide and the balance of RO (Reverse Osmosis) water. According to the invention, sucralose and xylooligosaccharide are used as sweetening agents and are matched with the Chinese herbal medicine extract to prepare the sugar-free low-calorie tea plant beverage capable of tonifying spleen, eliminating dampness and nourishing vitality. The Chinese herbal medicine extract of the product has the effects of tonifying spleen, nourishing stomach, inducing diuresis, clearing damp, tranquilizing mind by nourishing heart, promoting salivation, tonifying lung, tonifying kidney and arresting seminal emission and the like. The xylooligosaccharide in the product has the effects of improving constipation, relaxing bowel and the like, and the sugar-free low-calorie beverage is more suitable for special sugar-avoiding crowds to drink.

A calorie estimation apparatus for automatically tracking a user's consumed calories comprises; a main body having a contact site configured to be placed against a user's skin; a heat flux sensor arranged at the contact site and configured to provide a signal indicative of a signed heat transfer rate per unit area between the user's skin and the main body at the contact site; one or more auxiliary sensors each sensor configured to provide auxiliary sensor data indicative of at least one of: environmental conditions, user behaviour, or user state; and a processing unit configured to receive the signed heat transfer rate per unit area and the auxiliary sensor data, detect, based on the auxiliary-sensor data, one or more periods of caloric consumption and / or heat-affecting conditions unrelated to caloric consumption, and, in response to detecting a period of caloric consumption, determine changes in the signed heat transfer rate per unit area before, during, and after the detected period of caloric consumption, and estimate calories consumed based on the determined changes.

1. The name of the design product: smart sports bracelet (sense7). 2. The use of the design product: as time display, step counting, calorie consumption management, sleep management, event reminder, heart rate monitoring, temperature detection, music playing, exercise recording. 3. The design points of the design product: in the overall shape of the product. 4. The picture or photo that best shows the design points: perspective view.