116 results about "Human nutrition" patented technology

Disclosed are improvements in human nutrition involving a unique combination of natural products constituting anti-inflammatory compositions which can reduce cardiovascular disease risks as well as play a positive role in other conditions and diseases for which key indicators, especially selected from the group consisting of C-reactive protein (CRP) levels, cyclooxygenase-2 (COX-2), 5-lypoxygenase (5-LOX) expression and prostaglandin E2 (PGE-2) biosynthesis or any combination of these, are indicators. Therapeutic compositions preferably comprise curcumin, bilberry extract, grape seed extract, green tea extract and apple extract, in effective amounts individually and combined to provide a therapeutically significant reduction in one or more key indicators. Another exemplified therapeutic composition comprises: omega-3 rich refined fish oil, resveratrol, blueberry extract, grape seed extract, green tea extract and gamma and/or delta tocopherol, in effective amounts individually for the above benefits.

The invention discloses an instant solid drink using grain as base materials, which is characterized by comprising the following raw materials in part by weight: 10 to 15 parts of black rice, 10 to 15 parts of oat, 10 to 15 parts of corn, 8 to 10 parts of black soy bean, 8 to 10 parts of buckwheat, 8 to 10 parts of brown rice, 4 to 7 parts of peanut, 4 to 7 parts of semen sesami nigrum and 3 to 5 parts of lotus seed. The invention has the advantage that the instant solid drink has rich top-quality vegetable proteins, saccharides, lipid, dietary fibers, resistant starch, mineral substances and vitamins and other elements beneficial to the health of human body. The instant solid drink has a great significance for human health and for the prevention and treatment of modern diseases; and the diet structure and human nutrition can be balanced, and daily nutrients required by the human body can be supplied in a full range. A pure physical method is adopted in the preparation of the instant solid drink, so that the nutrients of the grain are protected.

The present invention relates to the field of human nutrition, and in particular to pharmaceutical compositions and nutritional supplements comprising an effective daily dose of menaquinone 7. In particular, the present invention provides pharmaceutical compositions, nutritional supplements and food products that comprise from about 10 to about 200 micrograms of menaquinone 7. In some embodiments, the menaquinone 7 is provided in a natto extract.

The invention belongs to the technical field of food deep processing and particularly relates to a low sugar high dietary fiber composite fruit and vegetable paste and a preparation method thereof. Fruits and vegetables subjected to sugaring, acidity regulators, thickening agents, coloring matters and essence are subjected to scalding treatment, pulping, blending, concentrating, homogenizing, canning and sterilization to form the composite fruit and vegetable paste, the mass content of soluble solids is in a range from 26% to 31%, and the mass content of total sugar is in a range from 35.23% to 39.53%. According to the low sugar high dietary fiber composite fruit and vegetable paste and the preparation method thereof, the fruits and vegetables subjected to sugaring are used as main raw materials, the use ratio of the raw materials is improved, the production costs are lowered, types of jams are enriched, the preparation method is simple, the operation is simple, convenient and easy to control, the prepared composite fruit and vegetable paste has comprehensive nutritions, low sugar and high dietary fiber, health care and edible effects are integrated, the effect of balancing human nutrition can be achieved, simultaneously the taste is good, the low sugar high dietary fiber composite fruit and vegetable paste has low price and fine quality, the process is simple, the cost is low, the environment is not polluted, and the industrialized production is facilitated.

The invention discloses flour rich in protein. The flour rich in protein is composed of, by weight, 100-110 parts of wheat flour, 20-30 parts of wheat germ flour, 20-30 parts of soybeans, 1-2 parts of Chinese chestnut leaves, 2-3 parts of tomato leaves, 3-4 parts of pericarpium citri reticulatae, 1-2 parts of liquorice, 2-3 parts of ginkgo leaves, 8-10 parts of osmanthus fragrans, 12-16 parts of Chinese toon sprout, 11-15 parts of sea sedge, 20-25 parts of kudzu vine roots, 22-26 parts of cassava, 30-35 parts of Chinese walnuts, 10-15 parts of kulit udang, 1-2 parts of food additives, and appropriate water. According to the flour rich in protein, the wheat flour, the wheat germ flour and the soybean are used as main raw materials, the flour is rich in nutrient, supplements various nutrient elements needed by a human body, and further has the effects of improving the immunity of the organism, delaying senescence of the human body, preventing tumors and the like. The added raw materials are rich in protein, the kulit undang not only is rich in calcium and good protein but also has obvious effects of being anticancer, reducing blood fat and blood pressure and the like. The added Chinese walnuts contain much protein and unsaturated fatty acid which is essential to human nutrition, so that arteriosclerosis is prevented, fatigue and pressure are effectively relieved, and the functions of moistening lung, nourishing vitality, nourishing blood, relieving asthma, moistening dryness, reducing phlegm, removing deficiency-cold and the like are achieved.

Microorganisms and bioprocesses are provided that convert gaseous substrates, such as renewable H₂ and waste CO₂ producer gas, or syngas into high-protein biomass that may be used directly for human nutrition, or as a nutrient for plants, fungi, or other microorganisms, or as a source of soil carbon, nitrogen, and other mineral nutrients. Renewable H₂ used in the processes described herein may be generated by electrolysis using solar or wind power. Producer gas used in the processes described herein may be derived from sources that include gasification of waste feedstock and/or biomass residue, waste gas from industrial processes, or natural gas, biogas, or landfill gas.

The invention relates to a beverage product using black raspberry as a raw material and a making method for the beverage product. The black raspberry beverage comprises 25 to 40 percent of raw black raspberry juice, 0.15 to 0.18 percent of edible vinegar, 6 to 8 percent of edible sugar, 0.03 to 0.04 percent of pectin, 0.2 to 0.3 percent of honey and the balance of water; and the black raspberry beverage is prepared by the steps of cold pulping of black raspberry fruits, filtration, mixing of auxiliary materials, high-temperature instantaneous sterilization, hot filling and the like. The invention has the advantages that nutritional components, color, aroma and taste of the black raspberry are furthest kept by optimizing the ingredients and the making method, and the black raspberry beverage has a remarkable effect of human nutrition intake balance.

The invention provides a method and a system for calculating human nutrition intake by using shooting principle, belongs to the field of electronic equipment and relates to a method and a system for calculating human nutrition intake. The method for implementing the system comprises the following steps: (1) storing model reference information corresponding to all kinds of food and an eater in a parameter storage module of the calculating system; (2) shooting images of the food and food intake information of the eater by using a shooting module, and storing the images and the food intake information into a shooting parameter storage module; (3) judging the type and size of the food by using an intelligent algorithm identification module, and judging the various food intakes of the eater through an intake judgment module; and (4) calculating the total nutrition intake with a nutrition intake calculating module. The system comprises the parameter storage module, the shooting module, the nutrition intake calculating module, the intelligent algorithm identification module, the intake judgment module and the shooting parameter storage module.

The invention relates to a stabilized solid or liquid enzyme formulation comprising at least one enzyme and at least one stabilizing agent selected from the group consisting of gummi arabicum, at least one plant protein and mixtures thereof. The invention also relates to processes for producing these formulations, especially to solid formulations (e.g. granules) and their use in animal and/or human nutrition.

The invention relates to the technical field of fruit juice processing and in particular relates to a method for preparing a blueberry healthcare drink. The method particularly comprises the following steps of: weighing blueberries, medlar, red jujubes, ginseng, poria cocos, angelica, white paeony root, astragalus membranaceus, peach kernels, dried tangerine or orange peel, dark plums and hawthorn according to a weight ratio, removing impurities and cleaning for use; adding water into the medlar, the red jujubes, the ginseng, the poria cocos, the angelica, the white paeony root, the astragalus membranaceus, the peach kernels and the dried tangerine or orange peel, boiling for 40-50 minutes, adding edible sugar, edible acid, pectin, essences and honey, cooling the mixture and fishing out dregs; grinding the blueberries and adding the ground blueberries into a solution; degassing and sterilizing. The blueberry healthcare drink has the beneficial effects that the fruit pulp of the blueberries is reserved, the traditional Chinese medicine ingredients with healthcare effects and the auxiliary materials including the edible sugar, the edible acid, the pectin, the essences and the honey are added, the original mellow, sour and sweet mouth feel of the blueberries is kept, and the blueberry healthcare drink has a remarkable effect for human nutrition balance and has healthcare effects of delaying ageing, inhibiting and resisting a cancer and improving human immunity.

New iron preparations comprising stable, unpolymerized iron(III) citrate complex compositions and methods for their preparation are provided. Further, the invention involves the use stable, unpolymerized iron(III) citrate complex compositions of the invention as a food additive, nutritional supplement, dietary supplement, medical food, nutrient, iron fortificant, and source of iron in the fields of nutrition for humans, animals, fish, and birds and of diagnostics. The invention further involves the use of stable, unpolymerized iron(III) citrate complex compositions of the invention as a pharmaceutical and pharmacologically active ingredient for human clinical and veterinary applications.

It is possible to obtain natural and highly functional vegetables for human nutrition if the conditions are present of having a substrate that will provide optimal conditions specific to each so as to achieve a maximum use of all biotic and abiotic elements for optimal germination and growth of vegetable organisms. This is maximized by producing a species-specific biomass eclosor, herein called EBES, which is the live or latently alive set of chemical, biochemical, biological and other specific related ingredients of the species that induce eclosion or germination in addition to providing nutritional-alimentary support specific to each plant throughout its entire productive cycle. This invention is applicable to optimize germination, growth and production of any type of cultivable vegetable and is also applicable to the human world.

The present invention relates to a method for enhancing levels of polyunsaturated fatty acids in thraustochytrid protists and more particularly to a method of enhancing levels of docosahexaenoic acid and eicosapentaenoic acid in cells of thraustochytrid protist belonging to the genera Schizochytrium, Thraustochytrium and Aplanochytrium deposited at The Microbial Type Culture Collection (MTCC), Institute of Microbial Technology, Chandigarh, India under the accession numbers MTCC 5121, MTCC 5122 and MTCC 5123 respectively by growing the same in a medium with increased viscosity, whereby the cells thus enriched in the said polyunsaturated fatty acids (PUFAs) can then be utilized successfully in various beneficial applications that require polyunsaturated fatty acids, such as in animal feeds, human nutrition and extraction of the PUFAs for nutritional supplementation.

The present invention relates to technology for supertex protein prepared from ethanol leached soy protein concentrate, and belongs to the field of texturized protein and a processing technology thereof. The technology comprises the following steps: modulating the ethanol leached soy protein concentrate with water, conducting ultrasonic pretreatment on the ethanol leached soy protein concentrate solution, mixing and stirring the ethanol leached soy protein concentrate solution with other adjuvant materials containing wheat gluten, starch, konjac flour, lecithin, sodium bicarbonate and common salt, swelling and extruding the mixture by using a co-parallel twin screw swelling extruder, and obtaining the texturized supertex protein by cutting, drying, cooling, packaging extruded products from the extruder. The supertex protein is pure white in color, obvious in filamentous tissue, good in fiber toughness, pulling force and elasticity, and mainly solve the problem that ethanol leached soy protein concentrate is not suitable for preparing texturized protein. Meanwhile, by adding proper amount of the wheat protein, composition and collocation of essential amino acids of the protein become more reasonable and more accordant with the needs of human nutrition intake.

The invention provides an educational method for increasing a subject's skill in human nutrition science from a first low skill level to a second high skill level. The method comprises enrolling the subject in one education pathway with one or more skill levels therein. Each skill level has one or more educational goals associated with it, the knowledge levels increase as the subject progresses along the education pathway. Another education pathway is provided and operates simultaneously and progressively with the first education pathway. The other education pathway has associated with it at least one nutrition educating session, which is adapted to achieve at least one of the educational goals. The successful completion of the educational goal allows the subject to move to the next skill level in the first education pathway, thereby increasing the subject's knowledge and skill in human nutrition science.

A process is provided for isolating vegetable foods from coconuts, which essentially consists of the gentle isolation of coconut rasps and their pulverization, whereby a low-fat, dry pressed cake forms, whose particle size is <150 μm. By means of fermenting this pressed cake by mashing with water and adding enzyme preparations to it, the fibers can biochemically degrade into digestible foods, so that the physiologically more highly nutritious parts of the coconut, namely proteins, carbohydrates, vitamins and minerals are made completely accessible for human nutrition. By homogenization and spray drying, the pulp produced by fermentation can be converted into a coconut meal. This coconut meal may be further processed into vegetarian foods.

The invention provides a glutathione yeast enzymolysis composition and a preparation method thereof. The method is characterized by the following steps: (1) fermenting for culture saccharomyces cerevisiae to obtain glutathione yeast; (2) resuspending the glutathione yeast to obtain a system A, adjusting the pH value of the system A, and carrying out high pressure homogenization wall breaking and induced autolysis to obtain a system B; (3) adding an oyster fine powder and an acidic protease into the system B for conducting enzymatic hydrolysis on yeast and oyster protein; (4) centrifuging the system C and removing the yeast cell wall and impurities to obtain a system D; and (5) adding accessories into the system D, conducting vacuum concentration and vacuum drying to obtain the glutathione yeast enzymolysis composition. The composition can be prepared into any dosage form such as tablets or filled capsules, has the efficacies of protecting liver, detoxifying and resisting oxidation and fatigue, and is also an effective human nutrition enhancement supplement.

The invention discloses nutritional type fish meat fine dried noodles and a production method thereof. The nutritional type fish meat fine dried noodles comprises the following raw materials in percentage by mass: 10%-20% of freshwater fish meat, 40%-58% of wheat flour, 8%-12% of potato starch, 5%-10% of corn starch, 5%-10% of mung bean starch, 4%-8% of egg white and 10%-15% of seasoning. The production method of the nutritional type fish meat fine dried noodles comprises the following steps: treating the fish meat, preparing fish meat paste and fish meat dough, curing, rolling and slicing, cutting into strips, drying and the like. The nutritional type fish meat fine dried noodles disclosed by the invention are high in protein content, low in fat content, rich in nutrition balance and delicious in mouth feel and are nutritious food which is high in animal protein and capable of improving the dietary structure of citizens and balancing human nutrition. The nutritional type fish meat fine dried noodles are suitable for serving as the nutritional food to be eaten by crowds such as students, the aged and invalids for a long term.

The invention discloses a nutritive health-care composition containing astaxanthin. The nutritive health-care composition is characterized by comprising 0.05-0.1 weight percent of astaxanthin, 20-40 weight percent of fructo-oligosaccharide, 0.5-5 weight percent of yeast extract and 60-80 weight percent of auxiliary materials. The nutritive health-care composition can be prepared into tablets, pills, capsules or granules. The nutritive health-care composition has the health-care functions of resisting oxidation, resisting cancers, enhancing immunity, regulating intestinal flora, proliferating bifidobacterium, promoting the absorption of calcium, regulating blood lipid, adjusting immunity, resisting decayed teeth and the like. The nutritive health-care composition concentrates on human nutrition and health care, and can promote human health.

The invention relates to a preparation method of konjac glucomannan compound health-care yoghurt, which comprises ingredients mixing, homogenization, sterilization, inoculation, fermentation and refrigerated ripening. The present invention uses konjac glucomannan and bifidobacteria as main raw materials. Konjac glucomannan is cheap and rich in sources, and can effectively promote the growth of bifidobacteria; bifidobacteria can produce lactic acid and Acetic acid can improve the utilization rate of calcium, phosphorus and iron. Bifidobacteria can produce essential nutrients such as vitamins B1, B2, B6, B12, alanine, valine, aspartic acid and threonine, which have important nutritional effects on the human body that cannot be ignored. The product produced by the method of the invention not only has the health care functions of cleaning stomach, preventing and treating obesity, lowering cholesterol and preventing and controlling hypertension, but also greatly reduces production cost and has broad market development prospect.

The invention discloses a method for producing small molecular peptide milk and powder by taking soybeans and peanuts or single substances as raw materials. Existing peptide production adopts proteinisolate or a protein isolate preparation process by using low-temperature meal for alkali dissolution and acid precipitation to obtain pure protein; and a peptide product with high purity is producedthrough a biological enzymolysis technology. The invention simplifies a preparation process, all water-soluble nutritional ingredients such as fat, oligosaccharide and the like of soybeans and peanutsare reserved, and a plurality of enzyme formula enzymolysis processes and a short process route are adopted, so that the investment is very low, and the production cost of the product is relatively low. In addition, according to the technology, an existing enterprise production line can be kept unchanged, production of new products can be achieved only by adding an enzymolysis tank, and upgradingand updating of emerging products are achieved very easily through the biological technology. Peptides lead to human nutrition revolution in the 21st century. The small molecule active peptide is used for treating all diseases including all major diseases, i.e., cell failure problems.

The invention discloses sorghum caramel treats which are added with sorghum ingredients according to the requirements of human nutrition and scientific formula based on the existing caramel treats. The caramel treats comprise the following ingredients by weight ratio: 4-8% of sorghum power, 12-16% of high-gluten wheat flour, 20% of egg liquid, 20% of palm oil, 40% of glucose, 0.1% of yeast, 0.1% of baking soda, 0.1% of ammonium bicarbonate food grade, which ensures that the caramel treats have the advantages of fragrant mouth feeling, rich nutrient, and better health care.

The invention relates to a blackberry drink which comprises the following raw materials in percentage by weight: 20-50% of blackberry pulp, 5-10% of edible sugar, 0.1-0.2% of edible acid, 0.01-0.03% of gellan gum, 0.02-0.05% of pectin, 0.05-0.5% of essence and the balance of water. In the product of the blackberry drink, the blackberry pulp is used as the main raw material, the flesh of the blackberry fruit is reserved to the farthest, so that the content of dietary fiber in the product is obviously improved, the blackberry drink has mellow flavor, and because proper amounts of edible sugar, vitamin C, edible acid and pectin are added to the drink, the drink has good taste and obvious effect of balancing the human nutrition intake.