45 results about "Nutritional Indices" patented technology

The invention relates to the technical field of health management, in particular to an intelligent diet intervention control method and system.The intelligent diet intervention control method comprises the following steps that heat, protein, sugar and sodium content data are extracted from a food database based on user health data and individual nutritional requirement parameters, difference values of multiple kinds of food under differential constraints are calculated respectively, and the difference values are calculated; deviation scores are formed through accumulation calculation, and a nutrition deviation score set is generated. According to the method, multi-level processing is carried out on food combination through step-by-step screening and dynamic optimization logic, key nutrition index deviation is extracted based on health data and individual demands, quantitative scoring is carried out, the degree of adaptation of food is determined, and diversity is ensured for deviation scoring, combination screening and variation processing steps. Meanwhile, a non-dominated relation is introduced to remove low-efficiency options, the quality of a recommendation scheme is improved, personalized sorting is performed in combination with user demand weights, food combinations are balanced among nutrition balance, health constraint and personalized demands, and the health management target is accurately met.

The invention relates to the technical field of concentrated feed formula regulation and control, and discloses an equus animal concentrated feed formula regulation and control method, device and equipment and a storage medium. And performing dynamic iterative optimization of a solving algorithm, quantitative processing of a solution-free problem and residual verification of a solving result during planning solving by adopting an EXCEL planning solving method according to a formula regulation and control objective function determined by lowest cost and nutrition standard reaching and a constraint condition consisting of a raw material proportion constraint, a nutrition demand constraint and a total proportion relaxation constraint. And adjusting the formula through nutrition index measurement and data verification to obtain the final equus animal concentrated feed formula. Therefore, the problems of low solving efficiency, solving failure and uncontrollable nutrition deviation of a traditional EXCEL planning method are solved by means of dynamic iteration step length, solution-problem-free quantification, determination adjustment and the like, and a high-precision, high-efficiency and low-cost equus animal concentrated feed formula regulation and control scheme is provided.

The invention discloses an intelligent control method for an unconventional feed production line, and relates to the field of intelligent control. The method comprises the following steps: acquiring a conventional nutrition weight, a functional nutrition weight and a safety risk weight set by a user; constructing a multi-objective optimization model by taking a raw material ratio vector and a production process parameter vector as decision variables, taking the maximization of a comprehensive performance scoring function of a feed product as an optimization objective and taking the ranges of a nutritional index, a safety index, a raw material ratio and a process parameter as constraint conditions; solving the multi-objective optimization model by using an optimization algorithm to obtain an optimal raw material ratio vector and an optimal production process parameter vector; according to the optimal raw material ratio vector and the optimal production process parameter vector, an unconventional feed production line is controlled for production, the raw material ratio and key production process parameters can be adjusted in a self-adaptive mode, and an unconventional feed product achieving the comprehensive optimal state in the aspects of conventional nutrition, functional nutrition and safety is stably produced.

The invention provides a method for preparing a feed organic protein base material from chicken manure subjected to spectrum treatment through a synthetic biotechnology, and belongs to the technical field of resource utilization. The invention provides a preparation method of an organic protein base material, which comprises the following steps: carrying out spectrum treatment on chicken manure to obtain chicken manure subjected to spectrum treatment; adjusting the carbon-nitrogen ratio of the chicken manure subjected to spectrum treatment to (20-30): 1 to obtain a compost base material; mixing the compost base material with a microbial agent, and carrying out stacking fermentation to obtain an organic protein base material; the microbial agent comprises candida utilis and lactobacillus plantarum. According to the preparation method provided by the invention, the protein content in the chicken manure can be remarkably increased, and the ammonia emission in the chicken manure fermentation process is reduced. The content of protein and essential amino acid in the organic protein base material prepared by the preparation method is high, the organic protein base material contains probiotics, nutritional indexes and safety indexes meet feed standards, and the organic protein base material can be used for replacing soybean meal to be applied as livestock and poultry feed.

The invention belongs to the technical field of agricultural product drying, and particularly relates to a jujube slice drying process key quality index prediction method based on multi-source easy-to-measure index fusion. The invention aims to design a key quality index prediction method suitable for a drying process, and provides the key quality index prediction method for the drying process of the jujube slices by establishing a prediction model for important nutritional indexes of the jujube slices in order to solve the problem that the important nutritional indexes of the jujube slices are difficult to monitor in the drying process in the prior art. According to the method, the important nutritional indexes of the jujube slices in the drying process can be quantitatively monitored in real time, the content of different quality indexes of the jujube slices can be rapidly and accurately detected, quantitative data support is provided for optimizing the drying process, the controllability of the drying process and the consistency of product quality are enhanced, and the method has high market application and popularization value.

The invention provides an application of a prognostic nutritional index (PNI) in prognostic analysis of acute complications of diabetes mellitus, and provides a prognostic analysis system of acute complications of diabetes mellitus by verifying the prediction effect of the PNI in prognosis of patients with acute complications of diabetes mellitus. The ROC analysis result shows that the AUC of the PNI is 83.1%, the prediction effect on the prognosis of the acute complications of diabetes mellitus is superior to that of other inflammation and trophic factors, and under the AUC, the critical value of the PNI is 42.93, the corresponding sensitivity is 0.944, and the specificity is 0.568. It is indicated that PNI is significantly related to the total cause death risk of T2DM acute complication (DKA and HHS) patients, and PNI may become a simple, convenient and easy-to-popularize index for predicting prognosis of T2DM acute complication patients, and can be used as a medical decision reference.

The present invention discloses the use of the OsMYB1 gene in regulating rice nutritional indicators and taste quality, belonging to the fields of biotechnology and plant genetic engineering technology. The present invention provides the use of the OsMYB1 gene, the OsMYB1 protein encoded by the OsMYB1 gene, or a biological material with the OsMYB1 gene knocked out, in regulating rice grain nutritional indicators and taste quality. The nutritional indicators include amylose content; the taste quality includes hardness, chewiness, and / or adhesion. The nucleotide sequence of the OsMYB1 gene is shown in SEQ ID No. 1; the amino acid sequence of the OsMYB1 protein is shown in SEQ ID No. 2. The present invention provides a genetic resource for rice breeding, and the application of the OsMYB1 gene in rice breeding has important application value and practical significance.

A system for generating a nourishment program includes a computing device configured to retrieve a nociception parameter, classify the nociception parameter to a nociception grouping, identify, using the nociception grouping, a plurality of nutrition elements, wherein identifying the plurality of nutrition elements includes generating a plurality of nutritional metrics associated with reduction of nociception as a function of the nociception grouping, determining a respective effect of each nutritional metric of the plurality of nutritional metrics on the nociception parameter, calculating at least a nutritional level as a function of the respective effect of each nutritional metric, wherein the at least a nutritional level comprises an amount intended to address the nociception parameter, and identifying the plurality of nutrition elements as a function of the at least a nutritional level, and generate a nociception nourishment program using the plurality of nutrition elements.

The invention discloses zero-sugar yoghurt and a preparation method thereof.The yoghurt takes raw milk as a main raw material, erythritol and sucralose are compounded to serve as a sweet system, fructo-oligosaccharide (prebiotics) and polydextrose (dietary fibers) are matched to form a unique formula of double sweeteners and double functional fibers, a stabilizer and edible essence are not additionally added, and the zero-sugar yoghurt is prepared. The final product meets the nutritional indexes that the protein is greater than or equal to 3.3 g / 100g and the fat is greater than or equal to 3.4 g / 100g, and adopts a 236 g PET bottling specification; through the synergistic effect of specific components, the problem of after-bitterness of a single sweetening agent is solved, the dual effects of improving intestinal health and optimizing product texture are achieved, meanwhile, the mellow and smooth natural taste and system stability of yoghourt are guaranteed, and a healthier zero-sugar dairy product choice is provided for consumers.

The invention belongs to the technical field of potato texture quality detection, and discloses a method for determining the texture quality of fresh potato tubers, steamed tubers and baked tubers, which comprises the following steps: performing TDT determination, sensory evaluation and texture-related nutritional index determination on potato samples, performing correlation analysis, PCA analysis and membership function analysis on measured data, and determining the texture quality of the potato tubers. And finally selecting optimal texture parameters suitable for fresh tubers, steamed tubers and baked tubers. The optimal texture parameters of different varieties are used for screening potato varieties suitable for long-distance and short-distance transportation and selecting potato varieties suitable for processing modes (steaming or baking).

This invention discloses a hoof protein product and its preparation method, belonging to the field of component separation and extraction; using hoof as raw material, the method includes the following steps: (1) hoof pretreatment: the hoof is washed, crushed and sieved to obtain hoof powder (2) subcritical extraction: the hoof powder is taken and pure water containing food-grade acid-base regulator is added, and a reaction solution is prepared by subcritical hydrolysis reaction (3) the reaction solution is centrifuged, separated, dialyzed and dried to obtain hoof protein; the extracted hoof protein is rich in total essential amino acids (more than 40 g / 100g), among which the content of essential amino acids such as histidine, leucine, isoleucine, threonine and cysteine ​​exceeds the content of ideal protein amino acids recommended by WHO / FAO, and has high nutritional value. The essential amino acid index (EAAI), biological value (BV) and nutritional index (NI) are close to the gold standard of egg protein, and the digestibility is high. It has good functional characteristics and has the potential to be a protein supplement component; the preparation process of this invention is scientific and reasonable, easy to operate, low in cost, can realize continuous production, and has no pollution to the environment.

The invention discloses a corn variety screening method based on a corn quality evaluation system model, and relates to the field of corn variety screening and evaluation. According to the method, the volume weight and key nutrition index data of a corn sample are collected, a global coupling matrix and inversion characteristic parameters are constructed, drive mapping of the volume weight to each nutrition index is realized, nonlinear coupling mapping between the volume weight and crude fat, crude protein, lysine and crude starch is established by using a single-index inversion neural network, and the volume weight and the crude fat, the crude protein, the lysine and the crude starch are subjected to non-linear coupling mapping. Meanwhile, a multi-scale inversion offset modulation factor and an inversion mapping sensitivity function are embedded, and comprehensive mapping of input changes and output indexes is achieved; a network is trained through an inversion composite loss function, prediction indexes and volume weights are weighted in combination with a variety screening evaluation function to generate a comprehensive score, the corn varieties are scientifically sorted and screened, and nutrition index relevance reflection and comprehensive evaluation of the corn quality are achieved.

The invention belongs to the field of food system environmental impact assessment and dietary transformation, and particularly relates to a dietary structure multi-scale carbon footprint optimization and assessment method considering methane attenuation. The method comprises the following steps: determining a plurality of evaluation time scales; and embedding the methane dynamic attenuation model into food life cycle carbon footprint accounting, and re-accounting the carbon footprint coefficients of the food under different time scales. And constructing an optimization model with a minimum carbon footprint as a target, and solving an optimal dietary structure under different time scales by taking multiple nutritional indexes and food intake rationality as constraint conditions. According to the method, a scientific basis is provided for making a climate policy, dietary transformation can be guided more accurately, and the climate benefit of dietary transformation can be evaluated correctly. The method is suitable for practical application in the fields of diet optimization, climate alleviation policy making, environmental impact assessment and the like.

The invention provides coarse rice powder as well as a preparation method and application thereof, and relates to the technical field of food processing. The preparation method of the brown rice powder comprises the following steps: adding water into brown rice, adjusting the constant moisture of the brown rice to 16-24%, and balancing for 20-28 hours to obtain balanced brown rice; placing the balanced brown rice in a sealed container, and performing high-temperature treatment at 100-120 DEG C for 1.6-2.4 h; drying to the initial moisture content of the brown rice to obtain the heat-moisture treated brown rice; carrying out superfine grinding on the brown rice subjected to the heat-moisture treatment until the particle size is 250-350nm; the coarse rice powder is obtained. According to the method, the brown rice powder is prepared by jointly treating the brown rice through damp heat and superfine grinding, then the gluten-free crisp cereal biscuits are prepared, the content of nutritional indexes is increased, the palatability of the cereal biscuits is improved, and the storage life of the cereal biscuits is prolonged.

This application discloses a method and device for monitoring bean sprout growth based on multi-parameter sensing, comprising: acquiring environmental parameters and growth images during the bean sprout growth process through multiple sensors and image acquisition devices; preprocessing the environmental parameters and growth images to extract environmental and image recognition features; inputting the environmental and image recognition features into a pre-trained growth stage prediction model to predict the growth stage and nutritional indicators of the bean sprouts; determining whether the bean sprouts are in the optimal harvesting period based on the predicted growth stage and nutritional indicators, and generating harvesting suggestions; when the predicted growth stage is the nutrient enrichment period and the nutritional indicators reach a preset threshold, determining that the optimal harvesting period has been reached, and pushing a harvesting reminder to the user. This application can accurately predict the peak nutritional value and optimal harvesting period of bean sprouts, and only requires low-cost commercial sensors, without the need for expensive equipment such as GC-MS, making it truly suitable for home use.

The invention provides an Ai nutrition screening detector and a detection method, when the Ai nutrition screening detector is applied, an automatic screening process can be carried out: step 1, a user stands on a detection platform in a barefoot manner, an electrode automatically identifies foot contact, and BIA scanning is synchronously completed within 60 seconds; the millimeter-wave radar captures a complete respiratory cycle; the optical system generates a 3D volume mesh model; 2, the detector uploads detection data to an edge server; and step 3, the edge computing node operates the MFN nutrition risk detection model to generate a nutrition risk report. Intelligent nutrition detection analysis is achieved, user nutrition risk scores and intervention suggestions are output, multi-modal nutrition index analysis and fusion prediction are achieved, multi-modal nutrition screening detection is achieved, the application range is large, the method is suitable for detection of different user crowds, AI technical support is utilized, the defects of manual calculation and analysis and single-computer calculation and analysis are overcome, and the user experience is improved. The AI technology is fused into the nutrition screening detection technology, and the intelligent detection effect is achieved.

The application discloses a corn variety screening method based on a corn quality evaluation system model, and relates to the field of corn variety screening and evaluation. The application collects the bulk density and key nutritional index data of corn samples, constructs a global coupling matrix and inversion characteristic parameters, realizes the driving mapping of the bulk density on each nutritional index, and establishes the nonlinear coupling mapping between the bulk density and crude fat, crude protein, lysine and crude starch by using a single index inversion neural network. Meanwhile, a multi-scale inversion offset modulation factor and an inversion mapping sensitivity function are embedded to realize the comprehensive mapping of input changes and output indexes. The network is trained by using an inversion composite loss function, and the comprehensive score is generated by weighting the predicted indexes and the bulk density in combination with a variety screening and evaluation function, so that the corn varieties are scientifically sorted and screened, the correlation of the nutritional indexes is reflected, and the comprehensive evaluation of the corn quality is realized.

This application discloses a flavor-enhancing and fresh-preserving braising liquid and its preparation method, belonging to the field of food seasoning technology. It contains a variety of spices and seasonings blended in a specific weight ratio, prepared through a process of caramelizing sugar for aroma enhancement, staged simmering, sealed static aging, filtration, and ultra-high temperature instantaneous sterilization. This method solves the technical problems of traditional braising liquids, such as single aroma, short-lasting fragrance, poor deodorization, bitterness after prolonged cooking, excessive medicinal flavor, short shelf life, high salt and oil content, and the inability to simultaneously enhance aroma and preserve freshness. Testing showed that the product had no detectable acid value or peroxide value, met coliform bacteria standards, and its sensory and nutritional indicators met national and enterprise standards. It has extremely low fat and saturated fat content, possessing both a rich, complex aroma and long-lasting preservation effect. With stable flavor and healthy low-fat properties, it is suitable for the industrial production, long-distance transportation, and long-term storage of Chinese-style braised foods, showing promising application prospects.

The invention provides a method for increasing the polysaccharide content of volvariella volvacea sporocarp, which comprises the following step: spraying a glucose disodium hexaphosphate solution with the concentration of 200 mu M in the sowing period of volvariella volvacea. The invention further provides a method for screening the compound capable of improving the polysaccharide content of the straw mushroom sporocarp, the compound to be screened is used for a straw mushroom spraying and mixing fruiting experiment, then the straw mushroom sporocarp is subjected to nutritional index and agronomic character determination, and the compound capable of improving the polysaccharide content of the straw mushroom sporocarp is obtained. The invention also provides an application of the glucose disodium hexaphosphate in preparation of a product for improving the polysaccharide content of the volvariella volvacea sporocarp. The invention finds that the spraying concentration of the glucose disodium hexaphosphate is 200 [mu] M, so that the content of the polysaccharide in the volvariella volvacea sporocarp can be obviously increased.

According to the preparation method of the infant rice flour provided by the invention, the removal rate of phytic acid in the infant nutrition rice flour can reach 95-100% on the premise of ensuring that the infant nutrition rice flour meets various nutritional index requirements of a product standard by adjusting the pH value, the temperature and the overall soaking time of the soaking water used for soaking rice, and the product quality is improved. The absorption of mineral substances contained in the rice flour is facilitated, and the nutritional value of the product is improved.

The invention discloses a farmland sustainability quantification method based on multiple environmental influence indexes and crop nutrition, and belongs to the technical field of agricultural science and environmental science, and the method comprises the following steps: determining a farmland boundary, selecting environmental influence indexes of farmland production activities in the boundary, and quantifying the environmental influence indexes; integrating a database of crop yield and nutrient content, and selecting and quantifying nutrient indexes of crops based on the database; based on Euclidean norm, integrating the quantized environmental influence index and nutrition index into a sustainable index; and carrying out quantitative evaluation on the sustainability of different farmlands or different crops based on the sustainability indexes. According to the method, the key environmental influence indexes and the nutrition indexes are fused, and the environmental productivity of unit nutrition is quantified, so that the sustainability of the farmland is comprehensively evaluated, the evaluation accuracy is improved, a powerful tool is provided for agricultural policy making and practice, and the development of sustainable agriculture is promoted.

Computer-implemented method for providing a personalized nutritional recommendation. Nutritional data for a food item is obtained 102. A nutritional index is calculated 104 for each nutrient component of the food item based on the nutritional data. A static food score is calculated 106 by combining the nutritional index for the nutrient components of the food item. A food index is calculated 108 based on the nutritional index. Multimodal health data related to at least one biological modality of the user is obtained 110. A personalised dynamic factor for the food item is calculated 112 based on the food index and the obtained multi-modal health data. A comprehensive food score of the food item is calculated 114 by combining the static food score and the personalized dynamic factor of the food item. A personalized nutritional recommendation is generated 116 for the user based on the comprehensive food score. Other embodiments disclose a system for providing a personalised nutritional recommendation. Optionally, multimodal health data includes health data obtained from different sources. For example, genetic data, microbiome data, biomarker data, imaging data or historical health data.

The present application relates to the field of biotechnology and plant genetic engineering technology, and particularly relates to application of an OsSPL7 gene in regulating nutritional index, cooking quality and eating quality of rice grains.The present application clones an OsSPL7 gene for regulating rice yield and quality through reverse genetics, and the rice OsSPL7 gene provided by the present application can be used as a related gene for creating soft rice, and is particularly used for regulating rice trait indexes (including important nutritional indexes of rice: total starch content, amylose content), cooking quality (alkali value and gel consistency) and eating quality (hardness and stickiness) of rice.The results of specific embodiments of the present application show that, in comparison with wild type, the total starch content, amylose content, gel consistency and hardness of knockout lines of the OsSPL7 gene in the Nipponbare background are significantly lower than those of the wild type, and the alkali value and stickiness are significantly higher than those of the wild type.

A system for generating a nourishment program includes a computing device configured to retrieve a nociception parameter, classify the nociception parameter to a nociception grouping, identify, using the nociception grouping, a plurality of nutrition elements, wherein identifying the plurality of nutrition elements includes generating a plurality of nutritional metrics associated with reduction of nociception as a function of the nociception grouping, determining a respective effect of each nutritional metric of the plurality of nutritional metrics on the nociception parameter, calculating at least a nutritional level as a function of the respective effect of each nutritional metric, wherein the at least a nutritional level comprises an amount intended to address the nociception parameter, and identifying the plurality of nutrition elements as a function of the at least a nutritional level, and generate a nociception nourishment program using the plurality of nutrition elements.

Disclosed is a computer-implemented method floor providing a personalized nutritional recommendation for a user (202). The computer- implemented method comprises obtaining nutritional data related to a food item; calculating a nutritional index for each nutrient component of the food item based on the nutritional data thereof; calculating a static food score by combining nutritional index for the nutrient components; calculating a food index based on the nutritional index; obtaining multi- modal health data related to at least one biological modality of the user; calculating a personalized dynamic factor of the food item based on the food index and the obtained multi-modal health data of the user; calculating a comprehensive food score of the food item by combining the static food score and the personalized dynamic factor of the food item; and generating the personalized nutritional recommendation for the user based on the comprehensive food score. Disclosed also is a system (200) for providing a personalized nutritional recommendation.

The invention discloses a food nutrition analysis method based on a multi-modal large model, and belongs to the technical field of natural language processing. According to the method, a multi-modal model is trained by using an image-nutritional ingredient contrast data set, and a plurality of key nutritional indexes such as carbon water, fat, fiber, calorie, protein, salt, saturated fat and sugar are automatically deduced from a single picture. The technical innovation comprises multi-source data fusion, that is, a unified multi-modal feature space is constructed in combination with food picture features and nutrition database data; end-to-end regression prediction is carried out, that is, an image is directly used as input, and a plurality of continuous numeric nutrition indexes are output instead of being only limited to category identification; the interpretability is enhanced, that is, the relationship between an image area concerned by the model and nutrition prediction is displayed through an attention mechanism or a visualization tool, and the user credibility is improved; and performing personalized adaptation, namely dynamically adjusting prediction and recommendation strategies of the model in combination with historical diet records and health targets of the user.

To provide a health management system capable of accurately obtaining nutrient indices for each foodstuff contained in cuisine, such as FODMAP.SOLUTION: A health management system 100 comprises a first input part (camera 35) for inputting information on cuisine, a processor 31, and a memory 12 that stores an index regarding the FODMAP amount of foodstuffs as nutrient information for each foodstuff. The processor is configured to identify foodstuffs included in the cuisine from the cuisine information and to determine an index regarding the FODMAP amount of the foodstuffs included in the cuisine by referring to the memory.SELECTED DRAWING: Figure 1

The present invention discloses the use of the OsC2H2 gene in regulating rice nutritional indicators and taste quality, belonging to the fields of biotechnology and plant genetic engineering technology. The present invention provides the use of the OsC2H2 gene, the OsC2H2 protein encoded by the OsC2H2 gene, or a biological material with the OsC2H2 gene knocked out, in regulating rice grain nutritional indicators and taste quality. The nutritional indicators include amylose content; the taste quality includes hardness, chewiness, and / or adhesion. The nucleotide sequence of the OsC2H2 gene is shown in SEQ ID No. 1; the amino acid sequence of the OsC2H2 protein is shown in SEQ ID No. 2. The present invention provides a genetic resource for rice breeding, and the application of the OsC2H2 gene in rice breeding has important application value and practical significance.

The invention relates to the technical field of microbial fermentation and feed production, in particular to a free gossypol degrading bacterium YJQ-1 and application thereof.The free gossypol degrading bacterium YJQ-1 is Wickerhamomyces anomalus, is preserved in the China Center for Type Culture Collection on March 4, 2026, has the preservation number of CCTCC M 2026367 and is separated from Sichuan Dazhou sweet distiller's yeast. The strain can tolerate 2.0 g / L of gossypol acetate, and the degradation rate of 1.0 g / L of gossypol acetate within 72 h reaches 83.75%. The microbial inoculum prepared from the strain is inoculated to cottonseed meal sieved by a 40-mesh sieve according to the inoculum size of 5%, the moisture content is adjusted to 40%, solid state fermentation is performed at 30 DEG C for 7 days, the gossypol degradation rate is 86.52%, the free gossypol is only 144 mg / Kg, and nutritional indexes such as cottonseed meal crude protein and protein digestibility are remarkably improved. The technology is low-carbon and environment-friendly, the application range of the cottonseed meal is widened, and a foundation is laid for biological manufacturing of oil processing byproduct protein resources.

The invention discloses a method for establishing a food precision nutritional index model, and belongs to the technical field of food nutriology, and the method specifically comprises the following steps: constructing a food classification table; constructing a precise nutritional ingredient detection analysis or calculation method; constructing a food accurate nutritional ingredient database; determining the weight of each precise nutritional ingredient; constructing a food nutrition index calculation model; and correcting the model. Through the food precision nutrition index model, the nutrition quality and scientific consumption cognition of residents can be further enhanced, the diet quality and health level of consumer groups are improved, and the food precision nutrition index model has important significance and far-reaching influence on promotion of diversified and nutritional development of the food industry and promotion of high-quality development of precision agriculture.