8 results about "Dietary ingredient" patented technology

The invention discloses a personalized diet recommendation method for enteritis patients, a medium and equipment. The method comprises the following steps: continuously collecting diet image data, physiological state time sequence data and subjective symptom feedback data; performing food material component deconstruction and cooking mode identification on the diet image through a convolutional neural network, and generating a structured diet vector; analyzing physiological state time sequence data by using a hidden Markov model, and constructing an individualized physiological rhythm map; establishing a symptom triggering condition probability matrix based on a multi-modal association mining algorithm; generating an exploratory diet scheme according to the real-time physiological state of the user and the conditional probability matrix; dynamically updating the conditional probability matrix through an online reinforcement learning mechanism; and finally, periodically outputting a personalized diet taboo list and a safety exploration list. According to the method, through the dynamic correlation analysis of fusing the time sequence physiological features and the dietary components, accurate matching of diet recommendation and individual intestinal tract state fluctuation is realized, and the individuation and adaptability of diet intervention are effectively improved.

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 application discloses a bacterial QS inhibitor and application thereof, and the active ingredient of the bacterial QS inhibitor is apigenin, and the use concentration is a sub-inhibitory concentration of target bacteria. The application first discovers and systematically proves that apigenin has a wide and significant inhibitory effect on a variety of bacterial QS systems and a spoilage phenotype regulated by the QS systems. Experiments show that under a sub-inhibitory concentration, the inhibition rate of apigenin on biofilm formation of pectobacterium is up to 96.33%, the inhibition rate of apigenin on synthesis of a signal molecule is up to 88.42%, and the inhibition rate of apigenin on a key virulence enzyme is more than 70%; the fresh-keeping effect of apigenin on food is significant, and the application of apigenin in the field of food fresh-keeping is expanded; and apigenin is a natural dietary ingredient and has high safety.

There is provided a nutritional supplement composition comprising: a) a base stock; b) one or more texture modifiers; and c) one or more active ingredients. The base stock comprises: i) puree, pulp, juice, and / or concentrate of fruits and / or vegetables; and / or ii) fermented dairy products, fermented fruits and / or vegetables, fermented tea, and / or fermented herbaceous plants. The texture modifier includes i) one or more colloids, and / or ii) one or more fatty acids. The active ingredients comprise: i) vitamins and / or minerals; ii) a plant powder, tincture and / or extract; iii) essential fatty acids and / or derivatives thereof; iv) an enzyme; v) essential oil; vi) proteins, collagen, amino acids and / or derivatives thereof; vii) fibers, oligosaccharides, prebiotics, probiotics, metabiotics and / or derivatives thereof; viii) a cannabinoid and / or a derivative thereof; and / or ii) a dietary ingredient that is allowed by the American Food and Drug Administration 21CFR PRG 111 for dietary supplements. The invention also provides a method for preparing the nutritional supplement composition. The method comprises the following steps: A) mixing the components; b) accurately metering and forming; c) freeze drying; and D) packaging.

A nutritional supplement composition is provided, comprising: a) a base; b) one or more texture agents; and c) one or more active agents. The base comprises: i) fruit and / or vegetable puree, pulp, juice, and / or concentrate; and / or ii) fermented dairy, fruits, vegetables, teas, and / or herbs. The texture agents comprise: i) one or more gums; and / or ii) one or more fatty acids. The active agents comprise: i) vitamins and / or minerals; ii) botanical powders, tinctures, and / or extracts; iii) essential fatty acids and / or derivatives; iv) enzymes; v) essential oils; vi) proteins, collagens, amino acids, and / or derivatives; vii) fibers, oligosaccharides, prebiotics, probiotics, postbiotics, and / or derivatives; viii) cannabinoids and / or derivatives; and / or ix) dietary ingredients allowed by the US FDA under 21 CFR § 111. A process for making the nutritional supplement composition is also provided, comprising the steps of: A) mixing components; B) precision dosing and shaping; C) freeze drying; and D) packing.

We provide the system. [Solution] A device equipped with sensors for collecting meal data provides a means for identifying the contents of a meal, A device equipped with a camera for analyzing human facial expressions provides a means for detecting emotional states, It includes an output device for presenting generated comments to the user, and means for generating and providing short comments in a timely manner. A system that includes this.

A dietary composition for use in the prevention and / or treatment of hypoolfaction and hypogustation in a human subject, the dietary composition comprising: a) a simulated fasting dietary ingredient administered for a first period of time that provides less than 50% of calories of the subject's normal caloric intake while limiting proteins and sugars; and b) a reeating dietary ingredient administered over a second period of time, the reeating dietary ingredient providing 60-100% of calories of the subject's normal caloric intake, where the simulated fasting dietary ingredient and the reeating dietary ingredient are administered over a plurality of cycles.

Systems, methods, and other embodiments associated with an interactive customizable meal and event planning and management system for facilitating personal organization and planning, e-commerce, social engagement and collaboration, are described. In one embodiment, a method includes generating a customizable plan module of a multi-process meal plan including creating one or more recipe cards, each recipe card includes ingredient, dietary, allergen, or nutritional information, and configuring the at least one recipe card to define a meal component of a plurality of meal components of the multi-process plan, where each defined meal component includes at least one recipe card. The example method may also include displaying partitions for each customizable plan module, each partition corresponding to one meal component, and each partition receiving at least one recipe card for defining a corresponding meal component and retrieving a nutritional information for each recipe card based on the contents of the recipe card.