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52results about How to "Improve health care" patented technology

Patient information management method

A computer-implemented system for patient information management, including at least one database having a plurality of data fields populated with patient data, clinician data, physician data, healthcare provider data, device data, medical data, health data, presentation data, identification data, administrator data, or any combination thereof. The system provides a patient information interface in communication with the at least one database for selectively and dynamically presenting data fields to the users that are configured for access to the interface. A set of program instructions is configured to facilitate communication of data between at least one patient device and the system. A communication for patient information management and a method of facilitating the secure transmission of data of a patient device over a network to a patient management system are also disclosed.
Owner:RIC INVESTMENTS LLC

Compensated electronic consults

The present invention relates to a system and method for providing health care information to health care providers and for obtaining information pertaining to the practice of a health care provider by providing incentives for provision of such information.
Owner:GOOD WORKS HEALTH

Lactobacillus helveticus microcapsule, preparation and use thereof

InactiveCN101323850AOvercoming the problem of low survival rate of freeze-dryingImprove efficiencyMilk preparationMetabolism disorderFreeze-dryingDietary supplement
The invention provides a lactobacillus helveticus microcapsule as well as the preparation and application thereof, pertaining to the embedding technology of lactobacillus helveticus and aiming at microencapsulating the lactobacillus helveticus so as to solve the problems of low embedding efficiency and embedding yield in single-layer or double-layer embedment. The technical proposal adopted by the invention is that isolated soy protein, microporous starch and sodium alginate are respectively taken as the first, the second and the third layers of wall materials for microencapsulation; the three-layer embedment is carried out to the lactobacillus helveticus for the first time, wherein, in the process of preparing bacterial suspension, an orthogonal optimization protective agent is adopted to improve the livability after freeze drying. The microcapsule of the invention has strong heat resistance and acid resistance, solves the inactivation problem caused by gastric acid, digestive enzyme and antibiotic, etc. to active bacillus, is capable of releasing when reaching large intestine, and balances intestinal flora. The reusability of fermented milk is good. The lactobacillus helveticus used by the invention enriches the variety of probiotic bacteria microcapsule and is a good dietary supplement.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY

Watertight protective elastomeric gloves

Presented are several embodiments of a disposable elastomeric glove for protecting IV-catheters in human hands and forearms against water and water borne infection. Said protective glove (also called “IV-Glove”) comprises a resilient cylindrical or conical cuff snuggly embracing a human forearm thereby creating a watertight seal, which shields water from getting inside said glove during washing and showering. IV-Glove is made substantially loose around possible IV-catheter insertion sites, providing space large enough to accommodate IV-catheters along with infusion plugs and means of affixing said plugs and catheters to skin. IV-Glove may be manufactured in variety of types, of which some are intended to protect IV-sites in backs of human hands, whereas other types are more suited to protect IV-sites in human forearms. IV-Glove for a hand has increased body size bulging over a back of a hand. The glove intended for waterproofing IV-lines in forearms has a long sleeve connecting a glove body with a watertight cuff. Said sleeve is made substantially loose around a forearm, thereby accommodating an IV-site. A multipurpose version comprising a long sleeve and a bubble-like body, whereby suited for IV-lines anywhere in a hand and a forearm, is also proposed herein.
Owner:APPLICONT

Lactobacillus helveticus microcapsule, preparation and use thereof

The invention provides a lactobacillus helveticus microcapsule as well as the preparation and application thereof, pertaining to the embedding technology of lactobacillus helveticus and aiming at microencapsulating the lactobacillus helveticus so as to solve the problems of low embedding efficiency and embedding yield in single-layer or double-layer embedment. The technical proposal adopted by the invention is that isolated soy protein, microporous starch and sodium alginate are respectively taken as the first, the second and the third layers of wall materials for microencapsulation; the three-layer embedment is carried out to the lactobacillus helveticus for the first time, wherein, in the process of preparing bacterial suspension, an orthogonal optimization protective agent is adopted to improve the livability after freeze drying. The microcapsule of the invention has strong heat resistance and acid resistance, solves the inactivation problem caused by gastric acid, digestive enzymeand antibiotic, etc. to active bacillus, is capable of releasing when reaching large intestine, and balances intestinal flora. The reusability of fermented milk is good. The lactobacillus helveticus used by the invention enriches the variety of probiotic bacteria microcapsule and is a good dietary supplement.
Owner:TIANJIN UNIV OF SCI & TECH

Production method of MACA (mthe actualir conthe actual) candied fruits

InactiveCN104351452AEnhance the function of nourishing kidney and strengthening essenceHigh sweetnessConfectionerySweetmeatsFlavorAdditive ingredient
The invention a production method of MACA (mthe actualir conthe actual) candied fruits, which comprises the steps of cleaning and sterilizing digged fresh MACA, and sequentially carrying out low-temperature freezing, vacuum dehydration, vacuum impregnation, and the like on the MACA. After MACA is subjected to freezing treatment, cell tissue membranes of the MACA are damaged, so that the permeability of the MACA is increased, thereby facilitating the seepage of water in the process of unfreezing; and the texture of the tissue structure of the MACA subjected to freezing treatment is softer. Most of water in tissues of MACA is removed by vacuum dehydration, so that due to the reduction of the water, in the late production period of candied fruits, excessive water in the candied fruits is not required to be removed by using traditional high temperature roasting, thereby both saving energy and completely eradicating the damages caused by high temperature to nutritional ingredients and active substances in MACA. The vacuum impregnation is low in temperature and rapid in speed, so that the original color and flavor of MACA are retained, and because the whole impregnation process is performed in a closed state, the safety and wholesomeness of food are ensured.
Owner:杨军

Method for preparing nutritional honeyed polygonatum odoratum

The invention discloses a method for preparing nutritional honeyed polygonatum odoratum, wherein the method comprises the following steps: selecting and classifying polygonatum odoratum rhizome according to the length and thickness degree, then respectively drying, selecting fresh polygonatum odoratum without lesions, washing cleanly, and removing impurities of the polygonatum odoratum; unhairing, rubbing, removing polygonatum odoratum fibrous root hair, silt and rough peel to be clean, allowing the interior to have no hard cores, making color and luster golden yellow, making the polygonatum odoratum semitransparent, then putting the polygonatum odoratum in clear water, and soaking; putting the soaked polygonatum odoratum into a freeze drying device, and carrying out freeze drying; quickly putting the freeze-dried polygonatum odoratum into a steamer, and steaming; taking out the steamed polygonatum odoratum, pressing, and collecting a pressed polygonatum odoratum juice for standby application; putting the pressed polygonatum odoratum into a soaking liquid, and carrying out pressurized boiling and negative pressure vacuum soaking; taking out the soaked polygonatum odoratum, putting into a dryer, and drying; and taking out the dried polygonatum odoratum, slicing, and carrying out vacuum package. The method has the advantages of improving the mouthfeel of the polygonatum odoratum as food while ensuring a nourishing effect of the polygonatum odoratum as a health-care medicine.
Owner:ZHEJIANG YUCHEN PHARMA CO LTD
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