59 results about "Food components" patented technology

The invention discloses a system and a method for intelligently monitoring blood sugar of a patient before and after diet based on food components, and belongs to the technical field of blood sugar monitoring, and the system comprises a food component quantification module which is used for converting a food image or description into accurate macro nutrient and micronutrient data; the multi-modal data fusion module is used for preprocessing and fusing the multi-modal data of the patient; the patient blood sugar prediction module is used for constructing a patient blood sugar prediction model to analyze the multi-modal fusion data of the patient and predicting the blood sugar of the patient; and the difference analysis optimization module is used for comparing actual blood glucose with predicted blood glucose after meal and analyzing difference reasons. The problems that blood glucose of a patient before and after eating cannot be intelligently monitored, and accurate quantification and prediction of the relation between diet and blood glucose cannot be achieved are solved. The system can intelligently monitor the blood glucose of the patient before and after eating, can help the diabetic to realize accurate quantification and prediction of the relationship between diet and blood glucose, and can effectively control the blood glucose and reduce the risk of complications.

The invention relates to the technical field of food label discrimination, in particular to a prepackaged food label automatic discrimination method based on a large language model. The method comprises the following steps: obtaining structured food label data which comprises a separated product claim text and a component list text, inputting the product claim text into a domain knowledge enhanced discrimination model, generating a final focus declaration for verifying the authenticity of the claim, and outputting the final focus declaration. The discrimination model retrieves components related to the focus declaration in a component list text, and assists in obtaining an evidence classification result by using a pre-constructed food component knowledge graph; and based on an evidence classification result and a claim classification result, generating a logic consistency score by using a domain knowledge enhanced discrimination model, and outputting a discrimination result about the authenticity of the claim. According to the method, the recessive misleading and numerical value claim compliance in the label information are accurately judged, and the accuracy and interpretability of food label review are improved.

The invention relates to the technical field of analysis and detection, in particular to a method for simulating and detecting micro / nano plastic released by food contact plastic products. The method provided by the invention aims at the blank of the existing food-source micro-plastic detection system, simulative component liquid is collected by simulating the contact between food components and food plastic products, micro-nano plastics are separated through a 1m filter membrane, and micro-sized plastics on the filter membrane are qualitatively and quantitatively detected by adopting a microscopic infrared spectrum and a scanning electron microscope. The water sample under the filter membrane is subjected to qualitative and quantitative treatment on the nano-plastic by a thermal cracking-gas chromatography-mass spectrometry combined technology and a nano-particle tracking analyzer, so that programmed comprehensive detection is realized. According to the method, the amount and what kind of micro-nano plastic can be released by the plastic product in a real use chain are more clearly revealed, support is provided for a market supervision system, health and life safety of the masses are guaranteed, and the method has a good application prospect.

The invention relates to the technical field of health information, in particular to a dietary inflammation tendency analysis system based on a nutrition database, which comprises a nutrition data acquisition module, a user health data acquisition module, an inflammation tendency analysis engine and a personalized diet suggestion generation module, nutrient components and user health indexes are mapped to a unified inflammation semantic space through a multi-dimensional feature embedding technology, a dietary inflammation tendency index fusing food components, metabolic states and inflammation markers is dynamically calculated based on a deep learning model, and personalized analysis is realized in combination with cloud platform data synchronization and machine learning optimization. According to the scheme, accurate quantification and dynamic evaluation of the individualized dietary inflammation risk can be realized, and the problem of insufficient analysis precision caused by data isomerism and static rules in a traditional method is solved.

To provide a container made from an edible material that is edible together with a food material, in which the edible material is formed in a bamboo-leaf boat shape.SOLUTION: A container made from an edible material includes: folding pieces having an approximately triangular shape which are respectively disposed at both ends of a body having an approximately rectangular shape; and two slits respectively disposed so as to extend across right and left valley fold parts where the body and the folding pieces are in contact.SELECTED DRAWING: Figure 1

The present invention relates to an improved starch food ingredient, a process and assembly for producing said starch food ingredient, uses of said starch food ingredient and compositions / food products comprising said starch food ingredient. In particular, the present invention relates to a starch food ingredient is a gelatinized and sheer thinned (e.g., drum-dried) partially hydrolyzed starch that can function as a bulking agent, a texturizer and thickening agent and methods / assemblies of producing the same.

A process for producing a food product is disclosed. The process comprises mixing a ground meat component with additional food components to form a first mixture. Adding CO2 to the first mixture and mixing to form a second mixture. The mixing to produce the first mixture and the mixing to produce the second mixture occur at a temperature below zero. A food product produced by the described process is also disclosed. The food product comprises A food product comprising a ground meat component in which the density of the product is reduced by mixing components including the ground meat component while adding to CO2 to the mixture and mixing the CO2 in at a temperature below freezing.

To provide a meat-like food composition that exhibits excellent real-meat likeness.SOLUTION: A meat-like food composition comprising at least one raw material selected from the group consisting of a meat raw material and a meat substitute composition raw material, and a sheet containing a purified protein.SELECTED DRAWING: None

This invention relates to the field of food component detection technology, specifically a method for detecting the content of components in sesame paste based on spectral analysis. The method includes: collecting near-infrared transmission spectral data of a target sesame paste sample at different temperature gradients to construct a temperature-compensated spectral feature matrix; inputting this matrix into a multi-task partial least squares regression model to simultaneously predict the content of protein, fat, and carbohydrates; comparing the predicted values ​​with a spectral library of sesame paste standard substances, and fine-tuning the model's latent variable space to converge the fitting error; recalculating the corrected predicted values ​​using the fine-tuned model, and fusing them with the theoretical values ​​of the formula to generate a comprehensive component content estimation vector; finally, generating a detection result record containing the specific values ​​of each target component. This method can improve the accuracy and efficiency of sesame paste component detection and is suitable for sesame paste food quality testing.

To provide a technology for suppressing unpleasant sourness that occurs in a food composition containing acetic acid when stored for a long period of time. [Solution] A food composition that satisfies the following requirements (i) and (ii). (i) The acetic acid content is 3.0% by mass or more. (ii) The ratio of the pyroglutamic acid content (ppm by mass) to the acetic acid content (% by mass) is 70 or less.

The invention relates to the technical field of bean products, and discloses medicated tofu curded by sour slurry and a preparation method thereof. The medicated food bean curd is prepared by using black beans, water and medicated food components (including Chinese wolfberry fruit powder, red date powder, astragalus membranaceus powder, angelica sinensis powder and cistanche deserticola powder) in a specific proportion as raw materials and using purely-fermented sour slurry as a coagulator. The preparation method mainly comprises the steps of raw material pretreatment, cooked pulp preparation, pulp boiling and fusion, sour pulp curdling, compression molding and the like. The invention aims to solve the technical problems that in the prior art, a chemical coagulator is used, so that the bean curd is rough in texture and heavy in beany flavor, medicated food components are non-uniformly dispersed, and active components are easy to lose. According to the medicated food bean curd and the preparation method thereof disclosed by the invention, the sour slurry preparation and the slurry cooking process are combined, and the raw material ratio is optimized, so that the prepared medicated food bean curd is fine and smooth in texture, good in elasticity, mellow in flavor, free of beany flavor, uniform in medicated food component distribution and high in functional component retention rate, and is mainly used as a food with nutrition and health-care functions. Derivative varieties such as cold bean curds and high-protein bean curds can be prepared through modular adjustment.

Provided is a method for nucleic acid reduction in a bacterium to less than about 5 wt % of a total dry weight of the bacterium, the method comprising culturing the cells of the at least one bacterium in a fermentation medium to obtain a fermentation medium comprising a biomass; heating the biomass to a temperature of at least 70° C. for at least 10 minutes; and washing the biomass. Also provided are food components, food ingredients and foods or beverages comprising single cell proteins produced from such bacteria.

The present invention relates to the non-therapeutic use of a food composition comprising: dietary fibers; beta-carotene; folate; magnesium; zinc; vitamin C; and thiamine; to aid in postpartum weight control.

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.

This application relates to the field of food component analysis technology, and discloses a method for identifying mastitis in dairy animals, a server, and a label-free online raw milk somatic cell detection device. During the milking production process, cell images of raw milk samples are acquired in real time. The cell images include somatic cells distributed in a single layer within the raw milk sample. Somatic cells in the cell images within a preset time period are detected and tracked, and the population morphology, texture, subpopulation, and concentration of all somatic cells are extracted. These characteristics are then aggregated to obtain the cell population features of the raw milk sample. Based on these cell population features, the udder health status of the dairy animals producing the raw milk sample is determined. The beneficial effect is that it improves the accuracy of detecting the udder health status of dairy animals.

The present invention aims to provide a method for producing a protein-containing food in which an unpleasant texture is improved, and the like. A method for producing a modified protein-containing food, including treating a food ingredient containing a protein with phospholipase D. An enzyme preparation for modifying a protein-containing food, which preparation contains phospholipase D. A pickling liquid for meat processing, which contains phospholipase D, for modifying a protein in a processed meat food. A method for modifying a protein-containing food, including treating a food ingredient containing a protein with phospholipase D.

A nutritional composition comprising at least one material from fruit, the nutritional composition further comprising at least one plant protein, and the nutritional composition having a shear viscosity between 260 mPa·s and 460 mPa·s, when measured at 20°C and a shear rate of 100 s-1, and the nutritional composition has: a protein level of between 3.6 g and 5.4 g per 100 ml of the nutritional composition; and / or a caloric density of between 1.3 kcal / ml and 1.5 kcal / ml of the nutritional composition.

A food ingredient conversion method includes activating at least one of an enzyme or a coenzyme by applying a voltage from an external power supply located outside a reaction vessel and connected to a working electrode and a counter electrode to cause a current to flow between the working electrode and the counter electrode, transferring a proton between an organic compound and an external liquid by an enzymatic reaction using at least one of the activated enzyme or coenzyme, acquiring information on the current that has been caused to flow by the external power supply, and determining, based on the acquired information on the current, an amount of a pH adjusting agent to be fed for adjusting a pH of a reaction system.

Provided is a novel food composition for promoting alcohol metabolism or suppressing alcohol absorption composed of a highly safe material and capable of being easily consumed as a food.　The food composition for promoting alcohol metabolism or suppressing alcohol absorption according to the present invention contains koji powder. The koji is obtained by propagating white koji mold or black koji mold.

The invention discloses a food nutrition evaluation accuracy and efficiency method, relates to the technical field of food composition analysis, and realizes bidirectional and dynamic interaction of RGB and depth features between adjacent levels through an adjacent level modulation and feedback module, effectively inhibits depth noise, and in a feedback process, the optimized depth features flow back to an RGB path, so that the accuracy and efficiency of food nutrition evaluation are improved. Geometric structure perception is enhanced, deep complementation between modes is realized, and robustness and discrimination ability of feature expression are improved; meanwhile, the cross-level feature decoder achieves direct interaction between non-adjacent level features through operations such as up-sampling and depth separable convolution, key information is extracted from high-level semantic features and fused with low-level details, semantic and detail information is effectively balanced, and the positioning precision of food boundaries and tiny components is improved.

To provide a food composition for intestinal regulation that has a high intestinal regulation effect.SOLUTION: A food composition for intestinal regulation contains materials derived from the microalgae Coccomyxa as an active ingredient. The food composition for intestinal regulation further contains, for example, at least one of refractory carbohydrates and dietary fibers. The materials derived from the microalgae Coccomyxa include, for example, a cell wall and a substance included in the cell wall. The cell wall includes, for example, algaenan. The materials derived from the microalgae Coccomyxa activate, for example, a bacteria group involved in the degradation or fermentation of dietary fibers.SELECTED DRAWING: Figure 4

The present invention concerns a food composition comprising at least one of fiber, beta-carotene, folate, magnesium, zinc, vitamin C, and thiamin, for use in assisting in post-partum weight management.

This invention discloses a method for promoting the conversion of lycopene from the all-trans configuration to the cis isomer using naturally occurring components in food, belonging to the field of food functional factor activity enhancement technology. This invention employs a method for catalyzing the isomerization of lycopene using food-grade plant extracts and food components, comprising the following steps: adding plant extracts or pre-treated food components to tomato products containing vegetable oil, and reacting under heating conditions to obtain tomato products with high cis-lycopene content. The cis-lycopene content can reach over 35%, providing an efficient, economical, and green method for preparing tomato products with high cis-lycopene content.

The present disclosure relates to an animal food composition including from about 0.3 g / Mcal to about 0.8 g / Mcal of magnesium or a salt thereof, for use in a method for treating and / or preventing a mineral bone disorder, especially mineral bone disorder associated with hypercalcemia, in a companion animal that is affected by, or at risk to be affected by, a kidney dysfunction.

The application discloses an antioxidant prebiotic composition, a preparation method and application thereof, and relates to the technical field of functional food. The prebiotic composition according to the application is composed of the following components in parts by weight: 10-20 parts of plant complex enzyme stock solution, 1-10 parts of corn silk juice, 1-10 parts of winter gourd lotus leaf extract, 10-20 parts of polydextrose, 1-10 parts of stachyose, 1-10 parts of fructooligosaccharide, 1-10 parts of roxburgh rose powder, 1-10 parts of opuntia ficus-indica fruit juice powder, 1-10 parts of poria cocos powder, 1-10 parts of coix seed powder, 1-10 parts of Chinese yam powder, 1-10 parts of red bean powder and 1-5 parts of dried tangerine or orange peel powder. The plant enzyme, prebiotic and specific food components are selected and prepared into the composition in a specific proportion, so that the antioxidant effect can be achieved.

To provide pet food that reproduces the natural texture and flavor of large diced raw meat, fruits and vegetables and avoids high-temperature cooking thereby avoiding reducing the nutritional value of the meat or vegetables, and allows, when food of frozen diced ingredients is returned to a room temperature, nutritional ingredients to be evenly combined with the food.SOLUTION: Pet food 1 is obtained by: mixing finely formed nutritional ingredients with an oil that solidifies upon freezing; placing this mixture into a molding container and freezing it to form a thick plate-shaped molded product, then cutting and separating the frozen thick plate-shaped molded product into regular-shaped frozen diced pieces, and including at least these frozen diced pieces in addition to other food materials eaten by pets.SELECTED DRAWING: Figure 1

The present invention aims to provide an egg-like food composition that is excellent in texture and prevents syneresis, and a scrambled egg-like food composition obtained by processing the same, without using sodium alginate. [Solution] An egg-like food composition characterized by containing fine cellulose fibers, methylcellulose, and plant-derived protein, wherein the egg-like food composition contains 20 to 300 parts by mass of fine cellulose fibers per 100 parts by mass of methylcellulose.

The invention discloses a food component rapid detection method based on Internet of Things chemical sensing, which comprises the following steps: collecting continuous signals output by chemical sensor nodes and generating a data sequence with a time stamp, and carrying out segmentation processing on data to form a data window updated along with time; performing quantitative modeling on each data window by using a Theil-Sen method to obtain a continuously updated food component concentration sequence; further processing the concentration sequence by adopting CUSUM accumulation and change analysis, identifying the time when the food components change, and forming corresponding change event data; and finally, summarizing and structuralizing the change event data, and outputting a food component change detection result. According to the invention, rapid and continuous detection and result output of food components are realized.

Chickpea plants with high protein content. low fat and / or modified protein composition are provided. as well as progeny or parts thereof. Phenotypic and genotypic analysis of many chickpea varieties were performed to derive markers for phenotypic traits that contribute to high protein content. low fat and / or modified protein composition. and a breeding simulation was used to identify the most common and most stable markers. Examples of such phenotypic traits include the protein content. the fat content as measured by near infrared spectroscopy. and protein composition and seed color traits. Following verification of trait stability over several generations. markers and marker cassettes comprising at least three specific QTLs were defined as being uniquely present in the developed chickpea lines. The resulting chickpea lines can be used to improve nutritional and organoleptic properties of various chickpea products and chickpea-based food ingredients. e.g., in plant-based protein products.