273 results about "Calorie" patented technology

The invention belongs to the field of computer vision, deep learning and intelligent catering management, and particularly relates to a Chinese food dish detection and identification method oriented to a complex environment. The invention provides a Chinese food dish detection and identification method oriented to a complex environment, which is based on an improved YOLOv8 architecture and is combined with an attention mechanism, so that the Chinese food dish detection and identification method has the capability of performing efficient detection and identification in a complex dining table environment, and can output the category and bounding box information of each dish in real time. The problems of multi-target Chinese style dish detection and image classification in a complex scene are solved, automatic calculation of the calorie value of the dish is realized, a comprehensive solution is provided for intelligent ordering and nutrition analysis, and the method has a wide application prospect.

The invention relates to the technical field of data processing, and provides an AI-based healthy diet nutrition management method and system, and the method comprises the steps: collecting basic health data of a user, carrying out the analysis, obtaining the basal metabolic rate of the user and the daily required calorie, carrying out the matching, obtaining a recommended diet scheme, carrying out the health evaluation of the basal metabolic rate, and carrying out the management of the basic metabolic rate. The method comprises the steps of obtaining a nutrition matching suggestion, matching the nutrition matching suggestion with daily required heat, obtaining a daily diet suggestion, screening recommended diet schemes, obtaining an initial diet suggestion, and adjusting the initial diet suggestion in real time based on the blood glucose level, the blood pressure level and the heart rate level of a user to obtain a target diet suggestion. By collecting the basic health data of the user, generating the diet scheme and monitoring the physical condition of the user in real time, daily diet suggestions are adjusted, and the problems that a traditional method depends on consciousness and accurate recording of the user, and data accuracy and real-time performance are insufficient are solved.

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 sugar-controlled diet visual management method and related equipment. The method comprises the steps that standard food material volumes corresponding to different types of food materials are visually displayed, and the standard food material volumes are displayed based on different hand parts and / or different gesture states of a user; obtaining the type of food materials and the weight of the food materials given by the user in response to the visual display; and predicting the expected blood sugar of the cooked food materials after entering the human body based on the types of the food materials and the weights of the food materials. The problems that an existing diabetes dinner plate mainly focuses on formed food, such as food quantification, food weighing, food classification, customization of special crowds (such as gestational diabetes), food calorie calculation, food blood glucose index monitoring and food blood glucose data monitoring and uploading are solved, and the existing diabetes dinner plate does not focus on food formation. The problem of heat and blood sugar control of cooking food materials is solved.

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 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.

The invention provides cooking equipment and a heat pumping and discharging method, the cooking equipment comprises a machine body, a pumping and discharging assembly, an inner container and a door plate, the machine body is provided with a container containing cavity and an air vent, and the air vent communicates with the container containing cavity and penetrates through the outer side of the machine body; the pumping and discharging assembly comprises a heat discharging piece arranged on the machine body and provided with a heat discharging channel and further comprises a pumping and sucking piece arranged on the heat discharging piece, and the pumping and sucking piece comprises a first air inlet end, a second air inlet end and an air outlet side communicating with the heat discharging channel. The inner container is arranged in the container containing cavity and provided with a cooking cavity, and a cooling air channel communicating with the first air inlet end is formed between the inner wall of the container containing cavity and the outer wall of the inner container. The door plate is connected with the machine body to open and close the cooking cavity. A suction air channel is formed between the door plate and the second air inlet end.

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 belongs to the technical field of shortening preparation, and particularly relates to shortening base oil with low calorie and high oxidation stability and a preparation method of the shortening base oil. According to the preparation method of the shortening base oil with low calorie and high oxidation stability, provided by the invention, the novel shortening base oil with high oxidation stability, zero trans form, low cholesterol and low calorie is produced by taking palm stearin, cyperus esculentus oil and medium-carbon-chain triacylglycerol oil as raw materials and taking immobilized lipase Lipozyme RMIM as a catalyst; the problems that existing shortening is poor in oxidation stability, high in cholesterol content, excessive in trans-fatty acid content and high in long-carbon-chain saturated fatty acid content can be solved, and the low-calorie high-nutrition high-quality shortening has extremely wide application prospects in the field of preparation of low-calorie high-nutrition high-quality shortening.

The invention relates to the field of food processing, in particular to a tagatose milk tea processing technology evaluation system. In the background technology, tagatose as a low-calorie sweetening agent has a wide application prospect, but the tagatose faces challenges on solubility, flavor matching and process stability in milk tea processing, and the prior art lacks targeted intelligent evaluation means, resulting in fluctuation of product quality and low production efficiency. In order to solve the problem, the invention provides a system which comprises a multi-parameter sensor module, a data processing and analysis module, a process optimization and feedback control module and a user interaction module. The system adopts a formula S and an anomaly detection formula D to realize real-time monitoring and dynamic optimization. According to the embodiment verification, the product quality consistency is improved by 20%, the production efficiency is improved by 30%, the method is suitable for various formulas, the problems of tagatose crystallization and other abnormalities are solved, the requirements of low-sugar healthy drinks are met, and the method has remarkable innovativeness and practicability.

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 discloses a low-calorie electrolyte beverage and a preparation method thereof, and belongs to the technical field of beverages. The low-calorie electrolyte beverage is prepared from the following components in parts by weight: 1.3 to 1.5 parts of plukenetia volubilis linneo extract, 0.02 to 0.03 part of vitamin C, 0.016 to 0.019 part of vitamin B2, 0.15 to 0.25 part of citric acid, 0.1 to 0.2 part of sodium citrate, 0.02 to 0.03 part of sodium chloride, 0.02 to 0.03 part of potassium chloride, 0.01 to 0.02 part of stevioside and 150 to 180 parts of deionized water. Sugar replacement is realized by adding sacha inchi soluble fibers to provide osmotic pressure, sugar substitutes are used for adjusting taste, sacha inchi peptides are extracted, the absorption efficiency of moisture after exercise is improved through combined action, and then the water supplementing effect is improved.

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.

To provide: reduced-calory or non-caloric sweeteners and sweetened compositions that have temporal and flavor profiles similar to those of sucrose and are suitable for use in consumer products; beverages or beverage products containing the compositions; and methods of improving at least one organoleptic property of beverages or beverage products.SOLUTION: A sweetener composition or a flavor modifying composition comprises (i) brazzein and (ii) at least one additional sweetener selected from a steviol glycoside sweetener and a mogroside sweetener. The steviol glycoside sweetener is selected from Rebaudioside M ("Reb M"), RebM80, Rebaudioside D ("Reb D"), A95 and Rebaudioside A ("Reb A"). The mogroside sweetener is siamenoside I.SELECTED DRAWING: None

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).

To provide a system for automatically calculating calory and macronutrient from a photograph of a meal, proposing training according to ideal body weight and an ideal body shape of a user, for supporting health and achievement of the ideal body shape of the user.SOLUTION: A system comprises: means for automatically calculating calory and macronutrient from a photograph of a meal using a generation AI; and means for proposing training according to ideal body weight and an ideal body shape of a user.SELECTED DRAWING: Figure 1

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