32 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 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.

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.

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.

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.

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 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.

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.

The invention relates to pet recipe nutrition rapid calculation software developed on the basis of nutritional needs of dogs and cats and a Chinese food composition table. The software aims to help a pet owner to easily make pet food conforming to the complete standard and accurately analyze the nutritional ingredients of the pet food. Through the software, a user can input the raw materials and the use amount of pet food, and the software automatically calculates and analyzes whether the recipe meets the nutritional requirement standard of dogs and cats or not.

The purpose of the present invention is to provide a muscle repair / strengthening promoter that is more effective than conventional promoters. The muscle fiber differentiation promoter contains a component contained in an edible bird's nest as an active ingredient, and promotes differentiation of cells into muscle fibers. In particular, by extracting the active ingredient from the edible bird's nest through hydrolysis treatment, the active ingredient can be better extracted without causing any damage to the active ingredient contained in the edible bird's nest as compared with conventional methods in which the active ingredient is extracted through heat treatment. Accordingly, the effect of promoting muscle repair / strengthening by the active ingredient contained in the edible bird's nest can be enhanced.

Solid, storage-stable, crispy food compositions comprising a plurality of aerogels or xerogels are provided. The aerogels / xerogels comprise a crosslinked hydrogel-forming biopolymer and a functional ingredient entrapped into the aerogels / xerogels, said functional ingredient comprising the solid and solute components of a liquid carrier. The liquid carrier is selected from the group consisting of fruit juices, vegetable juices, edible liquid by-products of the food industry, plant- or animal-based drinks, soft drinks and any combination thereof. These compositions are useful as healthy snacks, food, food ingredients, food additives or dietary supplements. Said compositions promote the feeling of satiety which, combined with their appealing sensory characteristics, particularly taste and texture, make them healthy alternatives to high-calorie snacks. Methods for preparing the aerogels / xerogels of the invention are also provided, which ensure that the food compositions are storage-stable without added preservatives and that the functional ingredient entrapped into the aerogels / xerogels retains its dietary value.

The invention discloses a traditional Chinese medicine composition for preventing and treating fatty liver diseases related to metabolic dysfunction as well as a preparation method and application of the traditional Chinese medicine composition, and belongs to the technical field of biological medicines and functional foods. The composition contains medicinal and edible ingredients of radix puerariae, rhizoma polygonati or walnut kernels. In-vitro AML-12 cell experiments prove that the composition can be used for remarkably improving lipid metabolism and oxidative stress states of MASLD model cells; zebra fish animal experiments prove that the Liuwei Dihuang pill can obviously improve the liver function, lipid metabolism and liver form of MASLD model juvenile fish, and the treatment effect of the Liuwei Dihuang pill is superior to that of the traditional Liuwei Dihuang pill. The traditional Chinese medicine composition can be used for preparing medicines for treating the MASLD or food additives or functional foods for preventing the MASLD.

The invention of a baby food formulation using fresh food ingredients with an indirect steam method, which is used in the field of children's food supplements; to solve the problem of inappropriate textures and unpleasant flavors in food products available on the market, which are usually prepared from processed or dried foods, which leads to the loss of many nutrients and a decrease in the overall quality of the product. With this solution, it is to provide an optimal formulation using fresh food ingredients with an indirect steam method to obtain the best formula with the texture and flavor that is needed. This method not only preserves more nutritional value and nutrients, but also provides a more pleasant consumption experience for children.

A system is provided.SOLUTION: A system including means for a user to capture an image of a meal and upload the image on the spot, means for analyzing the uploaded image and calculating ingredients, three major nutrients, and calories of food materials, means for analyzing meal contents and tendencies registered in the past and proposing a meal menu necessary for health maintenance, means for acquiring exercise information and sleeping information from a smartphone or a smartwatch, and means for analyzing an amount of exercise necessary for health maintenance on the basis of the acquired information and proposing an appropriate exercise menu.SELECTED DRAWING: Figure 1

The present invention relates to a food composition comprising (a) microalgal biomass material, said biomass material comprising at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass, wherein the microalgal biomass material is in the form of non-lysed single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of 2 µm to 100µm, as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass; and (b) a creamer system, comprising a lipid, a carbohydrate carrier; and optionally an emulsifier.

The invention provides euphausia superba oil gel and a preparation method thereof, and belongs to the technical field of grease structuring. The euphausia superba oil gel provided by the invention comprises the following raw materials: euphausia superba oil and a polar food component, the polar food component is at least one of sorbitol liquid, fructo-oligosaccharide liquid and xylooligosaccharide liquid. According to the euphausia superba oil gel, no extra oil gel structural agent needs to be added, all the used raw materials are food-grade raw materials, and the components are safe. The obtained gel is of a uniform semi-solid structure and has good thermal reversibility, oil separation stability and oxidation inhibition capacity. The oil gel can be obtained by adopting a one-step method, a structuring agent or multi-step treatment is not needed, and the preparation process is greatly simplified.

The present invention relates to a nutritional composition comprising proteins, minerals and food ingredients specifically flavouring substances, wherein the flavouring substances comprise menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, or the flavouring substances comprise ethyl maltol, limonene and vanillin. The present invention also relates to a method for preparing the nutritional composition and use thereof. In addition, the present invention also relates to use of the flavouring substances for improving one or more of palatability, aftertaste, long-term taste acceptance or compliance and metallic taste of a protein-and mineral-containing nutritional composition to a subject.