755 results about "Chow diet" patented technology

The invention provides compositions comprising a source of protein and a urolithin. The invention also provides uses and methods associated with, or making use of the compositions, such as a medicament, dietary supplement, functional food or medical food and in the treatment and / or prophylaxis of a muscle-related pathological condition. The invention also provides kits comprising urolithin and protein.

The invention discloses a customer health data intelligent management system and method, and belongs to the technical field of health data management. Basic data and health data are collected; the client inputs a daily menu and calculates nutrients; establishing a daily nutrient matrix based on nutrients, and identifying a diet mode; defining a taste space, and extracting taste features based on the seasoning use condition of the menu every day; integrating to form an input vector; establishing a personalized nutrition demand prediction model, and training to obtain nutrition constraints; retrieving the candidate recipes based on nutrition constraints, and performing taste matching to obtain recommended recipes; based on the menu selection records of the similar clients, the recommended menu is optimized; dynamically adjusting the recommendation strategy according to the score of the customer for the recommended menu to obtain an optimal menu; when the customer eats the optimal menu, the change of health data before and after diet intervention is calculated, and the intervention effect is quantified; nutrients needed by the client are adjusted based on the intervention effect, and the optimal menu is correspondingly adjusted.

The invention provides an intelligent refrigerator article storage management method and system. The method comprises the steps that accurate basic data is provided for dynamic storage optimization and healthy diet recommendation; the partition and environmental parameters are dynamically adjusted according to the storage requirements of the food materials, and the preservation time is prolonged; the fresh-keeping state and the storage environment of the food materials are evaluated in real time, and the partition optimization effect is ensured; recording food material taking behaviors of the user, and generating a healthy intake model; and generating personalized diet recommendation and reminding in combination with the health demand and the storage state of the user. According to the intelligent refrigerator article storage management method and system, the food material storage efficiency is optimized through the intelligent technology, the food material utilization rate is increased, and meanwhile the personalized healthy diet requirement of a user is met.

The present invention belongs to the technical field of microorganisms, and provides a Bacillus subtilis FNFH_BS08 and use thereof. On the one hand, the present invention provides a Bacillus subtilis FNFH_B808, on the other hand, the present invention provides use of the Bacillus subtilis FNFH_BS08. The Bacillus subtilis FNFH_BS08 of the present invention can efficiently degrade main antigen proteins and non-starch polysaccharides in soybean meal by secreting highly active carbohydrate enzymes and proteases, thus improving the overall nutritional parameters of the soybean meal, improving the nutritional value of the soybean meal, and reaching a leading level in the field of fermentation of soybean meal by microorganisms.

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 field of catering management, in particular to a healthy diet-based catering management method, which comprises the following steps of: acquiring and integrating user information, acquiring user diet basic information, distributing a monitoring period and continuously observing the dynamic change of the user diet basic information to provide a basis for subsequently generating a diet scheme; by generating the initial recipe, processing to obtain the personalized recipe and optimizing the recipe recommendation strategy, the diet plan is ensured to be closer to the actual demand of the user, and the user experience is improved; according to the optimized recipe recommendation strategy, an intelligent diet scheme is evaluated, accurate tracking of food materials and intelligent dish matching are carried out, and the accuracy and controllability of cooking are improved; the financial information of the restaurant is analyzed, the cost control is optimized, the operation cost of the restaurant is reduced, the profitability is improved, and a powerful guarantee is provided for sustainable development of the restaurant. The method is used for solving the technical problem that the current catering management efficiency is not high.

A device for the manufacture of a product that imitates properties of meat and fish and their role in diets. The device comprising an extruder and a cooling die arranged downstream of the exit of the extruder. An inlet port for the insertion of cellular material is provided in a region of the extruder in the vicinity of the extruder outlet to the outlet of the cooling die, preferably between the exit of the extruder and the outlet of the cooling die. Also described is a system comprising the device, and a method for the manufacture of a product that imitates properties of meat and fish and their role in diets with the device or system, and a product that imitates properties of meat and fish and their role in diets.

To provide a system that includes: means that proposes recipes that take into consideration allergies, food preferences, and activity levels of a child, gets information about special offers at nearby supermarkets, and proposes recipes that use affordable and seasonal ingredients; and means that accumulates images of food ingredient lists, when allergic symptoms appear, AI will suggest which ingredients are suspected.SOLUTION: The system includes: means for proposing recipes that take into account allergies, food preferences, and physical activity levels of a child; means of getting information about special offers at nearby supermarkets, and means of proposing recipes that use affordable and seasonal ingredients; and means that accumulates images of the ingredients of foods consumed, and when allergic symptoms appear, AI suggests which ingredients are suspected.SELECTED DRAWING: Figure 1

The invention discloses a method for preparing a double-nutrition fat substitute based on soybean protein-silibinin compound high internal phase emulsion, and belongs to the technical field of food processing. The method comprises the following steps: respectively preparing a soybean protein solution and a silybin solution to form a soybean protein-silybin compound, dissolving resveratrol into an oil phase by virtue of an ultrasonic dispersion means, and homogenizing at a high speed to prepare a soybean protein-silybin compound high internal phase emulsion as the double-nutrition fat substitute. The milk is green, healthy, low in cost and environment-friendly, and caters to the consumption requirements of vegetarians, people with specific diet requirements and people complying with religious diet restrictions, and the addition of the silibinin improves the antioxidant activity and stabilizes the emulsion interface, and endows the emulsion with antibacterial performance. Meanwhile, the resveratrol carried by the emulsion enables the fat substitute to have potential health benefits and nutritional value. The method for preparing the double-nutrition fat substitute which is similar to real fat in texture and healthy by packaging natural polyphenol through the soybean protein-silibinin high-internal-phase emulsion provides a wider development thought for application of the high-internal-phase emulsion; and the method is beneficial exploration of using the emulsion based on the vegetable protein as an effective substitute of saturated fat in various foods.

The invention discloses pea starch-quinoa protein soft gel and a preparation method thereof. The pea starch-quinoa protein soft gel is prepared from pea starch and quinoa protein. The mass ratio of the pea starch to the quinoa protein is 10: (2-3); the IDDSI rating of the pea starch-quinoa protein soft gel is grade 4, the water binding capacity is 76.71 + / -0.12%, the hardness is 1.514 + / -0.017 N, the breaking strength is 0.976 + / -0.004 N, and the apparent viscosity is 473.6 + / -9.1 Pa.s. By optimizing the proportion and processing conditions of the pea starch and the quinoa protein, the soft gel which is easy to swallow and has high nutritional value and good taste is prepared, so that the special diet requirements of old people with dysphagia are met.

A powdery food containing a sucrose-containing plant with a sucrose content of 2.5 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, has a particle sizes d50 after ultrasonication of 1,000 μm or less and has an acetoin content of 1 ppb or more and 40,000 ppb or less, is provided. The powdery food easily controls the burnt odor derived from sucrose and extract the sweet flavor peculiar to sucrose in a food and drink containing a powder derived from a sucrose-containing plant.

The invention discloses a feeding control system and method for intelligent poultry breeding, and relates to the technical field of poultry feeding control. Physiological data of poultry in a farm are obtained, then the poultry are bred in different areas, then the breeding density and environment information of poultry breeding areas are obtained through analysis, the appetite of the poultry is regulated and controlled, and the poultry breeding efficiency is improved. The method comprises the following steps of: analyzing the feeding frequency and the feeding amount of each poultry breeding area, analyzing the feeding frequency and the feeding amount of each time of feeding, monitoring the environment of a trough in the feeding process, further controlling and adjusting the trough and a discharge port, continuously monitoring the physiological data of poultry in each poultry breeding area, and feeding back the physiological data. According to the method, the standard body weight of the poultry is controlled through appetite control and feeding control, the growth consistency of the poultry in a farm is guaranteed, the quality of feed is also guaranteed, and diseases caused by diet are avoided.

The present disclosure relates to a formulation for supporting the growth or maintenance of bacteria in the gastrointestinal tract of an animal. Provided is the use of at least one human milk oligosaccharide in combination with pre-biotics and probiotic strains of bacteria for the manufacture of a food composition, pharmaceutical composition, food or dietary supplement, for the selective stimulation of beneficial bacteria in the gastrointestinal tract in context of a disease condition. Also provided is a synbiotic formulation comprising living beneficial bacteria formulated with at least one human milk oligosaccharide in combination with pre-biotics. In particular, synbiotic formulation is used for improving clinical biomarkers in diseases especially Crohn's disease.

The invention belongs to the technical field of biochemistry, and particularly discloses dragon fruit residue polysaccharide as well as a preparation method and application thereof. The main structure of the pitaya residue polysaccharide is a repetitive unit composed of galactose and lactone galactose; in the monosaccharide composition of the pitaya residue polysaccharide, the content of galactose is 42 wt% or above. The pitaya pomace polysaccharide is prepared by taking pitaya pomace as a raw material and carrying out acidolysis, alcohol precipitation, dialysis and freeze drying on the pitaya pomace powder, and the pitaya pomace polysaccharide has high galactose content. A high-fat diet mouse model is used for testing the intestinal mucoprotein proportion, the oxidation resistance, the blood fat content and the like of the pitaya residue polysaccharide, and the result proves that the pitaya residue polysaccharide is beneficial to reducing blood fat, improving the oxidation resistance of the liver and maintaining the stability of mucus, has better protection and repair effects on intestinal barrier injury, and can be used for preparing the health-care food. The compound can be used for preparing medicines with the effects of reducing blood sugar, protecting liver, repairing intestinal barriers and the like.

The invention provides a CKD nutrition management visual monitoring method and system based on big data, and relates to the technical field of data processing, and the method comprises the steps: carrying out the data preprocessing according to real-time health data, and obtaining a standardized health data set; according to the standardized health data set, evaluating nutritional requirements of the patient, and combining disease progression, individual differences and diet preferences of the patient to generate a personalized nutrition management scheme, the personalized nutrition management scheme including recommended diet, a nutrition supplement scheme and an intake behavior adjustment scheme; according to the personalized nutrition management scheme, a visual display interface is generated, and the visual display interface displays the nutrition state, diet suggestions, potential health risks and predicted effects of the patient; adjusting a personalized nutrition management scheme in real time according to feedback data and health state changes provided by the patient in the use process, and presenting an updated scheme through a visual display interface; the autonomy and accuracy of nutrition management are improved.

The invention relates to the technical field of food processing, in particular to a steamed stuffed bun containing rumex hanus powder and a production process of the steamed stuffed bun. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the steamed stuffed bun containing the rumex hanus powder is prepared by mixing the following raw materials by weight: 80-160kg of wheat flour, 1-7kg of rumex hanus powder, 400-800g of high-activity dry yeast and 180-240g of dietary alkali. The rumex hanus steamed stuffed bun has the beneficial effects that the rumex hanus steamed stuffed bun is rich in nutrition: by adding rumex hanus powder, various nutritional ingredients of rumex hanus are blended into the steamed stuffed bun, so that the nutritional value of the steamed stuffed bun is greatly improved, and the requirements of consumers on healthy diet are met; the reasonable raw material ratio and the standard production process ensure that the steamed stuffed bun has good taste and texture, not only keeps the softness of the traditional steamed stuffed bun, but also is endowed with unique flavor; all links in the production process are strictly controlled, and the quality stability of steamed stuffed bun products is ensured from raw material treatment to finished product packaging.

The invention provides a processing method of low-salt fermented bean curd, and belongs to the technical field of food processing. The processing method disclosed by the invention comprises the following steps: sterilizing a bean curd white blank, performing primary fermentation, performing pickling with seasoning and quality guaranteeing liquid, and performing secondary fermentation. According to the method, the bean curd white blank is sterilized and inoculated with actinomucor elegans for primary fermentation, namely directional pure fermentation, so that infectious microbe pollution can be effectively avoided, and the limitation of fermented bean curd fermentation on a high-salt environment is eliminated. Moreover, compared with the traditional method for pickling by using solid pickling materials, the method for pickling the fermented bean curd blank by using the seasoning quality-guaranteeing liquid can promote the water seepage of the fermented bean curd blank, is more beneficial to endowing the fermented bean curd with salty and fresh taste, can effectively reduce the salt content of the low-salt fermented bean curd on the premise of ensuring the product flavor, and is more in line with the pursuit of current consumers for healthy diet; the health risk of diseases such as hypertension and cardiovascular diseases caused by excessive intake of salt of consumers is reduced, and the consumer groups of the product, especially the crowds having requirements on low-salt diet, are widened.

The invention relates to the technical field of artificial intelligence application, in particular to a personalized diet suggestion method, system and equipment based on a large language model.The method comprises the steps that meal information input by a user is received, and the meal information comprises food pictures or text descriptions; processing the meal information, and identifying food types and quantity; calculating the nutrient content of the current meal in combination with a nutrient database according to the identified food type and quantity; generating a personalized nutritional demand based on the user basic information and the health condition, and determining a demand gap between the nutritional content of the current meal and the personalized nutritional demand; inputting the nutrient content, the demand difference, the user diet preference data and the medicine and food homology data of the current meal into a large language model, and generating the nutrition evaluation of the current meal and the personalized diet suggestion of the next meal; and feeding back the nutrition evaluation and the personalized diet suggestion to a user through a visual interface. And scientific and reasonable diet of the user can be realized.

An automated food recognition platform comprises a memory, processor, and various submodules, utilizing artificial intelligence to analyze digital media (images, photos, audiovisual) for food identification and attributes. It includes an edible food database and recipe submodule, generating personalized recipes considering dietary preferences. The automated food recognition platform also features allergy and drug interaction submodules, informing users of relevant information. A marketplace submodule tracks inventory levels, enhancing recipe recommendations. Leftover identification and meal planning submodules offer creative cooking solutions. An interactive submodule fosters a chef-user community, incorporating user feedback and social media data to refine recipe recommendations. Chefs receive compensation based on a chef rating, determined by user interactions. The platform promotes chef recipes through paid advertising services within the interactive submodule.

The invention discloses a processing method for preparing salt-reduced instant fish sausages by adding salted egg white powder, and belongs to the technical field of deep processing of aquatic products and high-value utilization of poultry egg byproducts. The preparation method comprises the following steps: chopping minced fillet, adding salted egg white powder and ice water, mixing and chopping to obtain minced fillet sol, filling the minced fillet sol into a casing, and performing two-stage heating gelation, high-temperature sterilization and cooling to obtain the instant fish sausage which can be stored for a long time at normal temperature. The quality of the instant fish sausage is remarkably improved by utilizing the salt content and the gel performance of the salted egg white. The method disclosed by the invention not only realizes high-value utilization of the salted egg white, but also reduces the treatment cost of the salted egg processing byproducts. And the adopted process route is compatible with the traditional fish sausage production, does not need major equipment transformation, is easy to realize industrial popularization, is beneficial to the healthy, convenient and diversified development of minced fish products, and conforms to the concept of pursuing healthy diet of consumers.

The invention relates to the technical field of health management, in particular to an intelligent diet intervention control method and system.The intelligent diet intervention control method comprises the following steps that heat, protein, sugar and sodium content data are extracted from a food database based on user health data and individual nutritional requirement parameters, difference values of multiple kinds of food under differential constraints are calculated respectively, and the difference values are calculated; deviation scores are formed through accumulation calculation, and a nutrition deviation score set is generated. According to the method, multi-level processing is carried out on food combination through step-by-step screening and dynamic optimization logic, key nutrition index deviation is extracted based on health data and individual demands, quantitative scoring is carried out, the degree of adaptation of food is determined, and diversity is ensured for deviation scoring, combination screening and variation processing steps. Meanwhile, a non-dominated relation is introduced to remove low-efficiency options, the quality of a recommendation scheme is improved, personalized sorting is performed in combination with user demand weights, food combinations are balanced among nutrition balance, health constraint and personalized demands, and the health management target is accurately met.

The invention belongs to the technical field of medicine research and development, and particularly relates to application of a compound as a urea channel inhibitor. The invention provides a compound for inhibiting a urea channel UT-A2 as shown in formula (I), the compound can significantly inhibit rapid transfer of UT-A2 to urea, is ineffective to UT-A3 and UT-B, is a UT-A2 inhibitor small molecule which is found for the first time and has excellent inhibitory activity and high selectivity, has potential to be developed into a novel diuretic drug targeting UT-A2, and has broad application prospects. The traditional Chinese medicine composition is used for clinically treating malnutrition edema caused by low-protein diet, hepatic lesion and the like.

To provide a system, a method, and a program capable of quantitatively measuring and analyzing an eating manner pattern helpful for dietary guidance on the basis of a camera image photographing food an eater eats and drinks.SOLUTION: An eating manner pattern analysis system 1 for analyzing an eating manner pattern of a group of eaters includes: a photography part 10 for photographing food being taken in every eater of a group of eaters; a classification part 20 for sorting respective foods projected in the photographed video into many kinds of dietary items on the basis of attributes of the foods; a residual rate estimation part 30 for estimating a residual rate of each food item time serially every eater on the basis of the photographed video; a categorization part 40 for categorizing the time series of the residual rate of each eater in a plurality of representative eating manner patterns; and an eating manner pattern extraction part 50 for extracting a characteristic eating manner pattern from the categorized eating manner patterns.SELECTED DRAWING: Figure 1

The present invention includes techniques for food image processing and particularly relates to a method and system for personalized nutrition management with food image recognition models using deep learning. The method comprises: a user side obtains an food image to be taken by a user, and the food image is input into a trained food image recognition models using deep learning to obtain different types of food sub-images; computing the amount of nutrients contained in the food sub-images, and accumulating the nutrients in all the food to obtain the total nutrients intake of the user; setting intake thresholds of various nutrients, and comparing the total intake of various nutrients with corresponding nutrient intake thresholds to obtain a comparison result; according to the comparison result, type and quantity of taken food are adjusted, and nutrition management is completed. The invention associates the food intake information uploaded by the user with other data sets (e.g., recommendations from their nutritional physician) through the server to determine whether the obtained energy and nutrient ratio are appropriate, and finally, the analyzed data is feedbacked to the user, thereby prompting the user to improve the diet plan.

Diet beverages comprising at least one protein sweetener are provided herein. The protein sweeteners act to enhance the mouthfeel of certain beverages and / or modulate one or more taste attributes of the beverage to provide a beverage with more sucrose-sweetened taste characteristics. Methods of preparing beverages and methods of enhancing the mouthfeel and / or one or more taste attributes of beverages are also detailed herein.

The invention relates to the technical field of food processing, and discloses low-GI radix puerariae whole flour noodles and a preparation process thereof, and the low-GI radix puerariae whole flour noodles are prepared from the following raw materials in parts by weight: 76-84 parts of wheat flour, 6-14 parts of radix puerariae whole flour, 10 parts of auxiliary material powder, 0-10 parts of vital gluten, 0.1-0.4 part of konjac powder and 1 part of table salt. The auxiliary material powder is composed of buckwheat powder and red bean powder, and the weight ratio of the buckwheat powder to the red bean powder is 9: 1. The content of glucomannan in the konjac powder is more than or equal to 80%. By adopting the raw material formula consisting of the wheat flour, the radix puerariae whole flour, the auxiliary material powder, the vital gluten, the konjac powder and the table salt according to specific parts by weight, all the raw materials have a synergistic effect to form the low-GI radix puerariae whole flour noodles, so that the defects that most of the traditional noodles adopt single grain flour as a main raw material, the raw material composition is single, and the production cost is low are overcome. Therefore, the product is single in nutrition and is difficult to meet the low-GI diet requirement.

The invention discloses convenient instant 0-fat konjac cold noodles and a preparation method thereof, and relates to the technical field of foods. The convenient instant zero-fat konjak cold noodles adopt konjak as a main raw material, a seasoning formula is innovated, the whole product is zero-fat and low-calorie, the modern healthy diet trend is met, and the double requirements of consumers for delicious food and health are met; besides, the prepared zero-fat konjak cold noodles have fresh and cool lime and mint taste, can instantly enjoy cool and refreshing, unique taste combination and fresh taste after being eaten with mint, attract consumers to try new taste, and have pleasant dining experience; and the convenient and fast enjoying mode is suitable for modern consumers in busy life.

The invention belongs to the technical field of water tanks, and provides a connecting support for a water tank and an intelligent water tank, the connecting support is provided with an interaction module, and the interaction module is used for identifying the category of food materials in the water tank to generate food material information; wherein the food material information is one or more of a food material cleaning method, a food material matching scheme and a food material cooking scheme; and the interaction module is configured to learn the preference of the user to generate corresponding food material information. The connecting support has the advantages that on one hand, the connecting support is provided, the connecting support can be installed in a common water tank in an existing kitchen, equivalently, the existing common water tank is transformed so that the connecting support can have the intelligent function, and meanwhile a large model is combined to help a user to obtain better cooking experience and diet matching; meanwhile, on the other hand, the intelligent water tank can be provided with an intelligent interaction system relying on a large model, so that a user can obtain cooking knowledge in the interaction process, and voice control interaction of the water tank is achieved.

The present invention relates to a blender delivery system designed for integration with water bottles. This system facilitates the efficient mixing of supplements, such as protein powders and other nutritional additives, directly into a water bottle without the need for separate blending containers. The delivery device incorporates threading at one end to securely attach to a blender base and an opening at the other end to form a watertight connection with a water bottle. The device's internal volume is designed to receive and mix supplement contents with liquid from the water bottle when connected to a blender base. This configuration allows for a seamless transfer of mixed contents back into the water bottle for easy consumption. This invention addresses the need for a convenient, portable, and mess-free solution to mixing dietary supplements in everyday settings.

The invention relates to a preparation method of high-protein recombinant rice capable of being rehydrated quickly. The main component of the recombinant rice is broken rice, and auxiliary materials comprise high-amylose corn starch, wheat protein, pea protein, guar gum and monoglyceride which are uniformly mixed in proportion. Wherein the addition amount of the high amylose corn starch is 0.5-5%, the addition amount of the wheat protein and the addition amount of the pea protein are both 5-15%, and the addition amount of the guar gum and the addition amount of the monoglyceride are both 0.05-0.2%. The recombinant rice obtained by the preparation method is short in rehydration time, proper in taste, high in protein content and strong in satiety, has the characteristic of slow digestion, effectively solves the problems of overlong rehydration time, half-cooked taste, poor taste and the like of the existing recombinant rice product in the cooking process, and meets the requirements of high-protein diet and low digestion rate of specific people.