16 results about "Human nutrition" patented technology

The invention relates to the technical field of diet health services, in particular to a diet service method and system based on human nutriology. The method comprises the steps of collecting multi-dimensional data for a user; on the basis of a human nutriology database and user full-amount data, a personalized nutrition target is determined through nutrition requirement calculation; in combination with personalized nutrition targets, user dietary habits and actual life scenes, food material recipes are matched to generate multiple sets of personalized dietary schemes; providing diet scheme execution guidance, and adjusting the diet scheme; the personalized diet scheme and the updating scheme are pushed to the user; the system comprises a user data acquisition module, a nutrition target determination module, a diet scheme generation module, a diet scheme guidance and dynamic adjustment module and a push module. According to the method, multi-dimensional adaptation of nutritional demand analysis to user data is realized, the disease state, exercise intensity and dietary habits of the user are fully combined, the nutrition target pertinence is improved, and the actual demand of the user is accurately matched.

1. The name of the design product: human nutrition monitor lower silica gel pad. 2. The use of the design product: used for installing in the intelligent human nutrition monitor lower silica gel pad, used for fixing human fingers, and detecting relevant data inside the human body through electrode sheet. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

A composition of matter including dried whole eggs and / or lyophilized whole eggs dissolved in a solvent comprising formic acid, nitric acid, or a combination of formic and nitric acid, and a method of making the same.

The invention relates to the field of yeast extracts, in particular to a yeast extract containing arginine as well as a preparation method and application of the yeast extract. Wherein the content of arginine in the yeast extract containing arginine is greater than or equal to 6%, and the preparation method comprises the following steps: step 1, culturing a strain to obtain yeast milk; 2, extracting the yeast milk obtained in the step 1, and performing solid-liquid separation to obtain supernate; step 3, performing enzymolysis on the supernate obtained in the step 2, and performing solid-liquid separation to obtain a yeast extract containing arginine; wherein in the step 3, the enzyme used for enzymolysis comprises one or more than two selected from a substance group consisting of papain, alkaline protease and neutral protease. By adopting the preparation method disclosed by the invention, the arginine in the yeast can be more effectively enriched and can be up to 7.35% at most, and the method can be widely applied to the fields of preparing flavor modifiers of foods or human nutrition supplements and the like.

Microbial origin protein (MOP) is regarded as an alternative to feed and food grade protein, offering a sustainable solution (negligible land footprint and a water footprint 14 times lower than that of soybean) to partially support the increased supply needs. Our goal is to incubate methane-oxidizing bacteria (MOB) by using bubble column bioreactor (BCB) with internal gas recycling. The production process of microbial origin protein consists of 4 steps: (a) fermentation step using a bubble column bioreactor (BCB) with internal gas recycling (polypropylene with a thickness of 11 mm) and working volume of 20 L and column dimension of 11.8 cm as internal diameter (D) and 213.0 cm as height (H), and a H / D ratio of 18.05; (b) biomass harvesting and concentration using centrifugation during 15 min at 3500 rpm and 4°C; (c) High Pressure Homogenization (HPH) processing was used to homogenize the biomass in four passes at pressure levels of 150 MPa with a duration of 4 min between the different passes; and (d) Spray-drying of the biomass using a spray dryer equipped with a rotary atomizer and the atomization pressure was maintained at 0.6 MPa. The methanotrophic biomass obtained exhibited an outstanding nutritional value. More specifically, a high protein content (~62%) along with a balanced amino acids profile, covering all dispensable and non-dispensable AAs, was produced by this process. Moreover, the lipid content (~8%) was also comparable to other nutrient sources such as fishmeal (8%). All the results obtained, and all the parameters determined in the present study are sufficient to implement a bubble column bioreactor at industrial scale and to produce the microbial origin protein (MOP) for animal and human nutrition.

1. The name of the design product: intelligent human nutrition monitor (two lead). 2. The use of the design product: put the fingers of both hands into the monitor, used to detect the human body nutrients. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.

Preparation method of modified starch-lipid binary complexes is provided. The preparation method includes: subjecting native starch to chemical modification utilizing octenyl succinic anhydride; and preparing a starch suspension with a concentration of 7-20% by taking starch octenyl succinate and lipid as raw materials at a mass ratio of (10-200):1. The modified starch-lipid binary complexes can be efficiently prepared through an aqueous phase system. According to the preparation method, not only the complexing of starch with fatty acid or monoglyceride but also the complexing of starch with diglyceride can be effectively promoted during food processing. Compared with the traditional technologies, the starch-lipid complexes prepared based on the present disclosure are more efficient, better structured, and more potentially useful for enhancing food quality to improve human nutritional health.

This invention relates to the field of microbial application technology, specifically to a low-yeast-flavor yeast protein, its preparation method, and its applications. A method for preparing a low-yeast-flavor yeast protein includes the following steps: preparing a dispersion of high-protein yeast, adjusting the pH to 4-8, inactivating it, centrifuging to collect the heavy phase, and then adding water to obtain yeast milk; enzymatically hydrolyzing the obtained yeast milk using a complex enzyme and adding ethyl acetate, wherein the complex enzyme includes glucanase, mannanase, and lipase; inactivating the obtained enzymatic hydrolysate, centrifuging to collect the heavy phase, and obtaining a low-yeast-flavor yeast protein with a protein content of over 78%, a nucleic acid content of less than 1.5%, and almost no yeast odor or other unpleasant odors, meeting the needs of human nutrition and alternative protein fields.

The invention discloses an application of a lactobacillus plantarum functional metabolite L-carnosine in relieving glucose and lipid metabolism disorder induced by a high-starch feed. According to the invention, the L-carnosine is added into the high-starch daily ration according to the proportion and is used for feeding a tested object (such as zebra fish), so that liver fatty degeneration and glycolipid metabolism disorder caused by excessive starch intake can be effectively relieved. The technical scheme provided by the invention can be applied to functional feed development of aquatic animals, and is used for preventing and relieving metabolic abnormalities of cultured fishes caused by high vegetable feed; the food can be further applied to human nutrition intervention, for example, the food can be used as a functional food or a dietary supplement to assist in controlling the balance of blood sugar and blood fat of high-carbon water diet people.

1. The name of the design product: human nutrition monitor sub-board. 2. The use of the design product: used with the main board, through the electrode sheet to detect the relevant data inside the human body. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.

The invention relates to lactobacillus rhamnosus and application of the lactobacillus rhamnosus in preparation of a composition with antioxidant and anti-inflammatory effects, the lactobacillus rhamnosus RX-LA303 is separated from yoghourt, black truffle is subjected to solid state fermentation through the lactobacillus rhamnosus RX-LA303, then a fermentation product is subjected to ultrasonic extraction, centrifugation, concentration, precipitation and freeze-drying, and a black truffle fermentation extract is obtained. Experimental results show that the total polysaccharide yield of the prepared perigord truffle fermentation extract is 26% or above, is increased by 159% compared with the polysaccharide yield of an unfermented perigord truffle extract and is increased by 27.6% or higher compared with other strain fermentation, the polysaccharide content in the extract is remarkably increased, and therefore the oxidation resistance of the extract is improved. Besides, the perigord truffle fermentation extract can be combined and matched with other functional substances to prepare a composition with antioxidant and anti-inflammatory effects, and the composition can improve the nutrient absorption rate of a human body and has a good prospect in the functional food market.

1. The name of the design product: human nutrition monitor electrode sheet. 2. The use of the design product: electrode sheet for installation in a smart human nutrition monitor, detecting relevant data inside the human body by contacting the human finger. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

1. Name of the product in this design: Mainboard of Human Nutrition Monitor. 2. Purpose of this design: To control electrode pads to detect relevant data inside the human body. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

1. The name of the design product: silicone pad on human nutrition monitor. 2. The use of the design product: the silicone pad on the smart human nutrition monitor is used to fix the human finger, and then the electrode sheet is used to detect the relevant data inside the human body. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

The present invention relates to an optimized protein comprising the amino acid sequences as set forth in SEQ ID NO. 1; SEQ ID NO. 2; SEQ ID NO. 3; SEQ ID NO. 4; SEQ ID NO. 5; SEQ ID NO. 6; SEQ ID NO. 7; SEQ ID NO. 8; SEQ ID NO. 9; SEQ ID NO. 10; SEQ ID NO. 11; SEQ ID NO. 12; SEQ ID NO. 13; SEQ ID NO. 14; SEQ ID NO. 15; SEQ ID NO. 16; SEQ ID NO. 17; SEQ ID NO. 18; SEQ ID NO. 19; SEQ ID NO. 20, wherein said optimized protein comprises all the essential amino acids in proportions suitable for human nutrition.

This invention belongs to the field of food processing and health product technology, specifically relating to a method for the controllable and selective preparation of starch-fatty acid complexes of different crystalline forms and its applications. The method includes: debranching high-amylose starch, compounding the debranched starch with fatty acids, and selectively preparing pure type I and pure type II complexes simply by controlling the compounding temperature and time (10–16 h), with the resulting complexes exhibiting high purity. Compared to natural starch, the two different crystalline forms of the prepared complexes have higher enzyme resistance, lower digestion rates and degrees of digestion, and better potential hypoglycemic and intestinal probiotic effects, which is beneficial for developing low glycemic index foods or health products, improving intestinal microecology, and enhancing human nutrition and health. This invention features high process selectivity, high product purity, a simple route, low cost, and is suitable for large-scale commercial production and continuous dynamic production.