59 results about "Food combining" patented technology

The invention relates to the field of health management and intelligent terminals, and discloses a nutrition management method and system, a terminal and a storage medium, and the nutrition management method comprises the following steps: an integrated voice recognition module is used for capturing a voice instruction of a user and analyzing a user demand; deploying an augmented reality engine, generating a virtual food model according to a user demand, and displaying a visual effect of the food combination in real time; and establishing a personalized diet database, comprehensively analyzing health data and living habits of the user, and generating a dynamic diet plan. According to the invention, a multi-modal fusion voice recognition and augmented reality scheme is adopted, and a personalized diet database and a sensor network are combined, so that real-time diet management and plan adjustment are realized. The diet health influence is dynamically displayed through an augmented reality simulation tool, flexible intervention is provided through an intelligent reminding system, and the problems that in the prior art, the feedback mode is single, and behavior guidance is not in place are solved.

The present disclosure relates to the field of palatabity. In particular, the present disclosure relates a palatable food composition for a companion animal including from about 11% to about 50%, by weight, of fat, wherein from about 1.5% to about 90%, by weight of the fat content, is butterfat.

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

The invention relates to the technical field of 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 discloses a food composition with effects of relieving pressure and helping sleep as well as a preparation method and application of the food composition, and belongs to the technical field of compositions. The traditional Chinese medicine composition comprises the following raw materials in parts by weight: 8-12 parts of balm, 6-10 parts of gastrodia elata powder, 6-10 parts of lucid ganoderma powder, 2-5 parts of eucommia male pollen, 1-3 parts of spina date seed powder, 1-3 parts of poria cocos powder and 6-10 parts of gamma-aminobutyric acid. According to the traditional Chinese medicine composition, aiming at insomnia syndromes in traditional Chinese medicine, through mutual cooperation of multiple targets, body functions are adjusted from multiple aspects, insomnia disorders caused by malnutrition, unease, liver depression, qi stagnation and the like are improved, meanwhile, the traditional Chinese medicine composition has a good improvement effect on sleep disorders caused by imbalance of neurotransmitters and sleep problems caused by pressure, and compared with the prior art, the traditional Chinese medicine composition has the advantages that the traditional Chinese medicine composition is worthy of popularization and application. The traditional Chinese medicine composition comprehensively improves the insomnia symptom through multiple mechanisms, and has the advantages of safety, no side effect, reliable curative effect, wide application range and the like.

The present invention provides highly effective and safe means capable of preventing or treating an egg allergy in infants. An oral immunotolerance agent or a food composition for preventing or treating an egg allergy according to the present invention contains a degraded product of heat-denatured egg white with an aspartic protease (e.g. pepsin) or a metal protease (e.g. thermolysin).

The invention relates to the technical field of medical care informatics, in particular to an irritable bowel syndrome-oriented personalized diet recommendation system, which comprises a data acquisition module, an interaction acquisition module, a food screening module, a recommendation index correction module and a food recommendation module. Determining an interactivity indicator for any abnormal food combination that causes the patient's condition performance; and for the target patient, screening out a plurality of candidate to-be-recommended foods from various foods, correcting the recommendation indexes of the candidate to-be-recommended foods based on the interaction index of any abnormal food combination in the candidate to-be-recommended foods, and recommending foods to the target patient based on the corrected recommendation indexes of the plurality of candidate to-be-recommended foods. According to the method, the recommendation index of the candidate to-be-recommended food is corrected by using the interaction index of the abnormal food combination, so that the food recommendation accuracy is effectively improved.

The present invention relates to a method of making a frozen or refrigerated food product, comprising combining a first food component with at least a second food component to produce the frozen or refrigerated food product, the first food component comprising extruded pieces that include protein granules with an average size greater than 75µm within a protein matrix comprising a protein matrix disruptive ingredient forming a protein matrix composition having a protein content of from about 10% to about 65% by weight, a moisture content of from about 25% to about 55% by weight and an oil content of from about 1% to about 15% by weight, the oil being substantially uniformly distributed throughout the extruded pieces, wherein the method comprises: processing the protein matrix composition under extrusion conditions comprising a specific mechanical energy (SME) of from about 8 Wh / kg to about 100 Wh / kg, a die pressure of from about 150 PSI to about 1000 PSI, and a die temperature of from about 200 °F to about 350 °F.

The purpose of the present invention is to maintain the enzyme activity while suppressing the proliferation of microorganisms that cause the deterioration of food in a state in which an enzyme is dissolved in water. The present invention provides a food composition satisfying all of the following requirements (a)-(d). (a) The moisture content in terms of wet mass is at least 20 w / w%. (b) The pH at 20°C under 1 atm is higher than 4.6. (c) At least one enzyme having an optimal pH of at least 4.0 is contained. (d) The following requirement (i) and / or requirement (ii) is satisfied. Requirement (i): When the sodium chloride equivalent per 100 g of water of the food composition is Xg and the undissociated acetic acid content per 100 g of water of the food composition is Yg, the following expression is satisfied. 4Y+X≥10 (X≥3 and 4≥Y>0.03) Requirement (ii): The sodium chloride equivalent per 100 g of water of the food composition is at least 3.0 g, and the ethanol content per 100 g of water of the food composition is at least 8.0 g.

The invention provides a diet matching method and system based on child characteristic expression, and the method comprises the steps: obtaining nutritional ingredients and content range required by a target object based on the characteristic expression information of the target object, determining a food combination based on the nutritional ingredients, and determining the content range of the target object based on the diet preference of the target object; matching the food combination meeting the diet preference of the target object, and generating a diet matching scheme of the target object; a diet matching scheme is dynamically adjusted according to nutritional ingredient intake and residual nutritional requirements required in different stages; according to the method, the dietary scheme is planned according to the characteristic expression of the child, and the dietary scheme is dynamically adjusted at different stages of the child, so that the nutrition intake of the child during hospital stay is ensured, and meanwhile, diet matching is performed based on the diet preference of the child, so that the diet experience of the child is improved, and the goal of promoting rehabilitation by diet is achieved.

Solid frecze-dried animal food compositions and methods of preparing and using the animal food compositions are disclosed. The animal food compositions comprise a yeast product. an Aspergillus sp. product, and essential nutrients.

A food composition comprising a cellodextrin material, wherein the cellodextrin material comprises a primary cellodextrin having a degree of polymerization (DP) value of at least 4. Food products comprising the composition and cellodextrin materials for preparing the composition, as well as methods for preparing these, form further aspects of the invention.

The present disclosure provides an equol-containing food composition and a method for producing the same.

Bitter masking compositions to mask a bitter taste in food or water compositions are provided. Such compositions can have a nucleotide, one or more amino acid, optionally a furanone, and a bitter flavor compound. The bitter masking compositions can be applied to a water to form a water composition or a food composition, such as a wet pet food or a dry pet food.

The present disclosure provides compositions and methods for increasing type I, III, and V collagen in an animal can comprise administering a food composition to the animal, wherein the food composition comprises from about 30% to about 65% protein, from about 0.1% to about 30% starch, and from about 10% to about 40% fat. Additionally, the food composition can have a protein to starch ratio of at least 2:1.

The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.

This application discloses a method and apparatus for generating nutritional plans based on knowledge graphs. The method first obtains the gut microbiota detection results of the target object, extracts the abundance information of each bacterial species, and maps it to bacterial species nodes in the knowledge graph. Then, it calculates the functional coverage value of each metabolic function based on the functional contribution relationship between bacterial species and metabolic functions, and constructs functional redundancy characterization parameters based on the synergistic effect between multiple bacterial species pointing to the same metabolic function node. Next, it identifies target metabolic function gaps where both functional coverage and functional redundancy are insufficient, and determines the corresponding set of candidate nutritional factors. Finally, it combines food association relationships with the target object's gut microbiota adaptation characteristics to screen target food combinations and generate personalized nutritional plans. This invention can accurately identify key gaps in the overall metabolic function of the gut microbiota, avoids the limitations of single-species abundance analysis, and significantly improves the targeting and accuracy of nutritional interventions.

It is possible to provide a food composition obtained using mushrooms as a raw material and capable of exhibiting a texture similar to that of meat. One aspect of the present invention is a food composition. The food composition includes: mushroom-derived solid content; and a structuring material that structures the solid content together. The solid content in the food composition is 1.3 to 49.0 mass %, and the content of the structuring material in the food composition is 1.5 to 90.0 mass %. In addition, the food composition has a peak at a strain of 10% to 60% and a load of 2 N or more at a strain of 30% in the following load test. (Load test) A cylindrical plunger having a diameter of 1 cm is attached to a rheometer, and the load of a test sample (height: 3 cm) is measured at a speed of 1 mm / s at room temperature.

The invention discloses a food composition capable of improving abundance of intestinal Ackerman bacteria and containing coarse cereals in a specific proportion and application of the food composition, and belongs to the field of food. The coarse cereal composition provided by the invention contains 21 kinds of coarse cereals such as yellow millet, corn, quinoa, oat, red rice, black rice, corn grits, purple rice, buckwheat, panicum miliaceum, triticale, white corn grits, white millet, rye, black millet, brown rice, barley, sorghum, highland barley, blood oat and green millet. Through verification of mice with intestinal flora disorder, the coarse cereal composition disclosed by the invention can be used for remarkably improving abundance of Ackerman bacteria in intestinal tracts, resisting potential pathogenic bacteria and effectively improving the robustness of an intestinal flora network. Therefore, the food composition disclosed by the invention has a wide application prospect in the aspects of improving the abundance of Ackerman's bacteria and promoting the health of intestinal flora.

The present disclosure relates to a food composition including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) for use in a method for treating and / or preventing a chronic inflammatory joint disease in a companion animal, particularly a canine or a feline, in need thereof, wherein the mass ratio of EPA to DHA is from about 0.2:1 to about 1:1, and the total amount of EPA and DHA is from about 0.1 g / Mcal to about 20 g / Mcal.

The present invention relates to a low sugar food composition with organoleptic properties for infants and young children, such as a cereal-based composition, comprising a plant-based baking ingredient. The food compositions have low levels of processing contaminants and have desired color and fragrance markers, imparting desired organoleptic properties. Also disclosed are methods of making such compositions, and include incorporating a baked plant-based ingredient into a cereal-based compound and water to form a slurry, and then further processing the slurry to obtain a final product.

A composition includes a homogeneous mixture including lecithin, one or more triglycerides, and optionally one or more lipid soluble active ingredients. The phosphatides comprise more than 33% by weight of the homogeneous mixture. The composition further includes one or more initially dry constituents of a feed matrix onto and into which the homogeneous mixture is absorbed or adsorbed to provide a food composition suitable for animal consumption. The weight ratio of the homogeneous mixture to the one or more dry constituents of the feed matrix is up to 0.5:1.

The present disclosure relates to a low density dry food composition having a penetration rate of at least about 30% and comprising at least, relative to the total weight of the composition: a. a protein source ranging from about 15% to about 30%, b. a fat ranging from about 5% to about 15%, c. a starch ranging from about 35% to about 65%, and d. a total dietary fiber source ranging from about 3% to about 12%. The present disclosure also relates to a method of use for improving oral hygiene, and to a method of manufacturing the same.

The present disclosure relates to a food composition, product and kit thereof; comprising a combination of (i) a source of carnosic acid, (ii) a source of hydroxytyrosol, and (iii) a source of tannin. The present disclosure also relates to the food composition, product and kit for use as an antiseptic and / or as a medicament in a method for eliciting or increasing an immune response in an animal, in particular.

The application relates to the technical field of intelligent nutrition matching, and discloses a full-life-cycle personalized meal recommendation system based on deep learning, which comprises the following steps: obtaining rehabilitation nutrition data of patients with rare metabolic diseases and ordinary postoperative patients, and extracting multi-dimensional patient characteristic parameters; processing conventional physiological parameters and metabolic disease characteristic parameters based on a hierarchical nutrition demand prediction network to generate personalized nutrition demand recommendation values; generating a dual-threshold rule set based on surgical type and disease type coding; performing ladder advancing decision under the constraint of the dual-threshold rule through a hierarchical strategy network to output diet ladder level decision and food texture and nutrition density selection action distribution; performing mask filtering on selectable food and solving a food combination scheme through linear programming; and optimizing and training the strategy network by adopting a double-constraint safety reinforcement learning algorithm to output a daily diet ladder decision sequence in a postoperative rehabilitation period and a personalized food combination scheme in each stage.

The application discloses a kind of based on diet inflammation index gestational diabetes mellitus blood sugar management method, comprising the following steps: S1: input pregnant woman information;Obtain the personalized information of pregnant woman, including: gestational age, pre-pregnancy / current weight, blood sugar risk level, dietary intake frequency, food intake, diet inflammation index initial score;S2: calculate diet inflammation index;Calculate nutrient intake, standardization processing, inflammation weight calculation, calculation;S3: predict blood sugar risk through blood sugar risk prediction module, output risk level;S4: generate diet program, three meals structure, food combination and heat distribution through individualized diet intervention module;S5: monitor blood sugar, adjust menu according to blood sugar change.Can combine carbohydrate and inflammation, establish diet inflammation blood sugar management new mode, realize accurate management.

The present invention relates to agricultural marc, and food compositions incorporating such agricultural marc to improve the texture, flavor, aroma, mouthfeel, nutritional content, or shelf life of the food composition. In one example, the agricultural marc may be obtained from Chardonnay grapes, which when incorporated into chocolate can give the resulting composition an altered flavor and / or aromatic profile.

The present invention relates to a fluidic food composition comprising: between 20 and 50 wt% of a condensed milk; between 0.5 and 2.0 wt% of pectin; and aqueous phase, wherein said fluidic food composition has a pH less than 4.5, preferably between 3 and 4.2, more preferably between 3.5 and 4.0. The present invention also relates to a method of making said fluidic food composition and use of said fluidic food composition.