106 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 provides a food component analysis method and system based on a near infrared spectrum. The method comprises the following steps: acquiring a near infrared spectrum signal through a food sample, and generating a sample near infrared spectrum signal by adopting an intelligent sampling method; based on the near infrared spectrum signal of the sample, automatically focusing a key area by using an attention mechanism enhanced convolutional neural network, and combining a spectrum characteristic selection technology to screen spectrum characteristics, and generating sample component and content information; based on the sample component and content information, evaluating the human body metabolism influence degree by applying a gradient boosting decision tree algorithm, analyzing a biological mechanism by combining a bioinformatics analysis technology, and generating a sample influence evaluation report; and based on the sample influence evaluation report, adopting natural language processing to generate a food component analysis report. According to the technical scheme provided by the invention, high-precision and automatic food component analysis is realized, the analysis accuracy and efficiency are improved, and an influence mechanism of food components on human metabolism is deeply analyzed.

The invention relates to the technical field of spectral data processing, in particular to a food component detection method and system based on spectral analysis. The method comprises the following steps: constructing a simulated Gaussian mixture model of all suspected absorption peak wavelengths, obtaining an optimal estimation parameter of the simulated Gaussian mixture model, and screening out a Gaussian center wavelength; according to the relative distance between each wavelength and the Gaussian center wavelength, obtaining the single spectrum absorption peak characteristic of each wavelength of each sample; combining the correlation coefficient of the absorbance in the neighborhood range of each wavelength between each sample and other samples to obtain the overall spectral absorption peak characteristic of each wavelength; forming a one-dimensional column vector of an absorbance matrix by the absorbance of all the samples under each wavelength; and carrying out dimension reduction processing on the absorbance matrix to obtain dimension reduction data of the absorbance matrix. According to the method, the accurate absorption peak performance characteristic of each wavelength is obtained, important characteristics are reserved during dimension reduction, and the accuracy of a dimension reduction result is improved.

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.

A robotic system for food preparation has a compact form factor and enables processes for dispensing food ingredients, weighing ingredients, processing ingredients, and storing and transferring ingredients in a tight space, such as within a kitchen cabinet or similar enclosure. The robotic system can also be put to use in larger commercial settings. The robotic system includes one or more gantry subsystems to translate and rotate tools relative to orthogonal axes. An ingredient storage subsystem includes multiple ingredient storage containers, each having a dispenser actuatable by an ingredient dispensing mechanism. A sensor subsystem includes a camera, a temperature sensor, or a weight sensor to detect presence or absence of objects at locations within the robotic apparatus, or to determine weight of ingredients. One or more cooking appliances have lids that can be inverted to receive and weigh dispensed ingredient(s), and transfer the ingredient(s) into the cooking appliance(s).

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 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.

The present invention relates to the technical field of anti-aging compositions and particularly to an anti-aging composition and use thereof, and an anti-aging capsule and use thereof. The present invention provides an anti-aging composition comprising the following components: 20-2000 parts by mass of calcium α-ketoglutarate, 20-100 parts by mass of quercetin, 20-2000 parts by mass of trans-resveratrol, 20-100 parts by mass of calendulin, and 0.02-1.8 parts by mass of spermidine. The composition of the present invention has a multi-target synergistic effect on 12 major causes of aging and can safely and effectively reverse aging, enhance the physiological function, reduce the risk of chronic diseases, and improve the quality of life. The components of the composition are safe, and are carefully selected natural food ingredients; therefore, the composition is safe and reliable, and has no side effects with long-term use. The composition is prepared in an oral dosage form, so that the composition is convenient to administer, which improves patient compliance; moreover, the mode of application of the composition can be expanded.

A digital system for personalized nutrition, consisting of: • A data processing module (101) that integrates genetic reports, electronic health records (EHRs) and lifestyle data; • in a natural language processing (NLP) system (102) to extract and structure data from unstructured genetic documents; • A machine learning engine that uses Latent Dirichlet Allocation (LDA)(103) to analyze genetic patterns and categorize individuals; • A predictive analysis module (104) that correlates genetic markers with lifestyle and health risks to refine dietary recommendations; • A web-based interface (105) that enables healthcare professionals to upload genetic reports, analyze categorized risk profiles, and create individualized nutrition plans; • A continuously updated nutritional database(106) that matches genetic markers with food components to provide scientifically sound recommendations; • A secure, encrypted data storage(107) and processing framework that ensures compliance with GDPR and HIPAA regulations.

The invention relates to the technical field of food detection, and discloses an information processing method based on food detection. According to the method, food components are analyzed through a spectrograph and a chromatographic instrument, data and images of food analysis are recorded, missing values, abnormal values and repeated data are removed from the recorded food data through an algorithm formula, the data of different dimensions are converted into a unified standard, and the data are normalized to eliminate the influence of the dimensions. Extracting a color histogram and texture features from the processed food data, selecting features which have the greatest influence on the model by applying a principal component analysis method, selecting a support vector machine algorithm according to data features, performing model training by using a labeled data set, adjusting parameter optimization performance, and evaluating the generalization ability of the model by using a cross validation method. Evaluating the performance and classification effect of the model, detecting food through the trained model, summarizing detection results, generating a detection analysis report, and outputting the detection analysis report to a display end.

The utility model belongs to the field of food detection, in particular relates to a quick thawing device for food detection, and aims to solve the problems that the existing food is easy to be heated unevenly due to accumulation, so that the thawing speed is inconsistent, and liquid generated by thawing from the upper part of a frame body drops to the lower part of the frame body, so that different food ingredients are confused. In order to solve the problems that in the prior art, the number and the size of food are not effectively adjusted due to the fact that the number and the size of the food are not effectively adjusted, and the limited condition is large, the following scheme is provided that the device comprises a box body, an air inlet end is arranged at the bottom of one side of the box body, an exhaust end is arranged at the top of one side of the box body, and two partition plates are fixedly arranged in the box body; a main cavity is formed between the two partition plates, food to be unfrozen is placed on the top of the net panel, the food can be unfrozen through the hot-air blower, and liquid generated by melting can be prevented from dropping to the food on the lower portion through a collecting disc to cause influence.

To provide a technique for reducing undesirable sourness generated during long-term storage in a food composition containing acetic acid.SOLUTION: Provided is a food composition that fulfills the following requirements (i) and (ii): (i) the content of acetic acid is 2 mass% or more; (ii) the proportion of the content (mass ppm) of pyroglutamic acid to the content (mass%) of acetic acid is 70 or less.SELECTED DRAWING: None

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.

An object of the present invention is to provide a cacao derived composition containing a free ceramide, as well as a moisturizing agent, a skin quality improving agent, a hair quality improving agent, a cosmetic for skin, a cosmetic for hair, a pharmaceutical composition and a food composition each containing the cacao derived composition, and the present invention provides a moisturizing agent, a skin quality improving agent, a hair quality improving agent, a cosmetic for skin, a cosmetic for hair, a pharmaceutical composition and a food composition each containing a cacao derived composition, wherein the cacao derived composition contains a cacao derived component, and wherein the cacao derived component contains a ceramide AP.

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.

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.

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.

Proposed is a muscle strength-enhancing composition being capable of maintaining or strengthening muscles or preventing muscle-related diseases. More specifically, proposed is a food composition containing a composite extract as an active ingredient obtained by mixing Angelica keiskei and Morus alba L. at a weight ratio of 1:8 to 16 and extracting the resulting mixture with alcohol. The food composition promotes antioxidant activity (for example, DPPH scavenging activity and ABTS scavenging activity) and muscle function enhancement activity which suppresses muscle protein breakdown and promotes muscle building, whereby the food composition prevents muscle-related diseases by enabling muscles to be maintained or strengthened.

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.