• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.832-841
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• 1998

In order to economically utilize flour brew with Bifidobacterium bifidum as a bread improver, the effect of flour brew on the rheological properties of dough, growth curve and acid production, and symbiosis with yeast were investigated. Growth of bifidobacteria was not increased more than initial seed volume but was consistent during 24 hours of incubation. pH was decreased and T.T.A was increased up to 12 hours of incubation. Symbiosis between bifidobacteria and yeast was little. Bifidobacteria produced more lactic acid than acetic acid in flour brew and the opposite in skim milk broth. This result was inferred from Lactobacillus sp. inherent in flour. On rheological properties of dough, farinograms of flour showed progressively decreasing baking absorption, mixing time and stability as the amount of flour brew increased. The validation of extensograms showed that R/E ratio linearly increased with increment of flour brew, and nearly doubled in all treatments comparing to that of control, which suggest the reduction of actual fermentation time. On visco/amylograms, malt index increased with addition of flour brew, accordingly showing the decrease in viscosity. Break down and set back value decreased with increment of flour brew, suggesting that staling rate of bread can be delayed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1275-1282
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• 1999

To investigate the effect of flour brew with bifidobacteria on bread characteristics, flour brew with bifidobacteria was added to baking after 16 hour incubation at 37oC. The more addition of flour brew, the higher gassing power, the better machinality of dough were obtained, resulting in the larger specific volume of bread. Flavor profile analyzed by Electronic Nose System showed that flavor components of 30% flour brew were decreased comparing with those of control and there was shown definite difference in sensory characteristics between them. Staling studies of bread containing flour brew indicated had a definite effect in retarding the staling rate of bread, with time constant calculated in 30% treatment being 3.09 days and in control being 2.08 days. The enthalphy of gelatinization was decreased from 2.51J/g to 0.61J/g with increment of flour brew, suggesting that starch crystallization is delayed. conclusion, Flour brew fermented by bifidobacteria can be used as a natural bread improver with so many benefits as better machinality, one more day storage period, slower staling rate, better bread volume and more appealing bread flavor.

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.683-688
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• 1998

This study was conducted to develop optimal composition of flour brew in order to economically utilize flour brew inoculated by lactic acid bacteria as a starter(mother sponge) in bread-making. Two flour brews were prepared ; one with flour and water, the other with flour, water and NaCl. Various nutrients were added to both flour brews and Lactobacilli deMan Rogosa and Sharpe (MRS) broth to investigate the effect of them on growth and activities of Streptococcus thermophilus, Lactobacillus brevis and their mixed culture in flour brews to be tested with incubation at 37$^{\circ}C$. The growth of Streptococcus thermophilus, Lactobacillus brevis and their mixed culture was stimulated by addition of NaCl with 0.85% concentratin and more by mixed culture than by single lactic acid bacteria, resulting in 3 hrs reduction in cultivation and more by mixed culture than by single lactic acid bacteria, resulting in 3 hrs reduction in cultivation time. the addition of 3% glucose to flour brew with NaCl was observed to enhance acid productioni by mixed culture. Yeast extract greatly affected growth and activities of mixed culture of lactic acid bacteria in flour brew with NaCl and its optimum level of this additive in flour brew with NaCl was approximately 1.0%. The optimal composition of flour brew for mixed culture of lactic acid bacteria was suggested as follows; flour 100g, water 300g, NaCl 3.46g, glucose 12.48g, yeast extract 3.46g.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.458-465
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• 2010

This study evaluated the effect of whey brew cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on bread quality characteristics. Ten and 15% whey brew were added to flour-based bread, after which bread volume, pH, total titratable acidity (TTA), moisture content, water activity, texture, organic acid content, and sensory evaluation were analyzed. The bread volume and TTA of control were the largest among the samples, whereas pH was the lowest. Moisture content did not significantly differ depending on the amount of whey brew added, though water activity was highest in the bread with 10% whey brew. However, hardness was the lowest in bread with 10% whey brew. Propionic acid was not detected while succinic acid, lactic acid, and acetic acid were detected in small amounts in the control compared to the test samples. Succinic acid, acetic acid, and lactic acid content was high in bread with 15% whey brew, with propionic acid present at a very high amount. In terms of sensory evaluation, bread with 10% whey brew had the highest score. As a result, high quality characteristics were associated with the bread with 10% whey brew, whereas long preservation was a characteristic of the bread with 15% whey brew.

• Proceedings of the Korea Contents Association Conference
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• 2006.11a
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• pp.65-69
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• 2006

Cellular network evolution and development of multi-function cellular phones introduce new mobile business mode. Cellular operators provide mobile internet services using the mobile browser such as ME and WAP and the mobile multimedia platform such as WIPI, J2ME, and BREW. New mobile applications are developed using mobile platforms provided by cellular operators as cellular phones having multimedia solutions such as camera, MP3, MPEG, 3D game engine, DMB, PAN such as bluetooth, IrDA, W-LAN, and location information using GPS are developed. Content providers have problems of redevelopment of a mobile application for different mobile platforms. In this paper, we propose a conversion solution for interoperability of applications developed on different mobile platforms of WIPI and BREW. We analyze APIs of WIPI and BREW and develop conversion solutions.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.267-276
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• 1999

This study was carried out to understand the brewing and processing methods of rapid-brew alcoholic beverages. In the contents of 45 classical records, there were 68 items about rapid-brew alcoholic beverages. and single and double-brew alcoholic beverages. Those alcoholic beverages. of the 68 items studied, were made iron green grown at that time-rice, glutinous rice, regular rice. Selected 38 items among those brew, alcoholics glution rice, were distributed into 34 patterns. Four patterns, grounded on rapid-brewing and processing methods, were set one thing to another and analyzed.

• Proceedings of the Korean Information Science Society Conference
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• 2002.10e
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• pp.601-603
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• 2002

휴대폰과 PDA와 같이 휴대하기 용이한 장치를 통해 많은 사람이 동영상을 보고있다. 하지만 짧은 시간동안 플레이 되는 컨텐츠를 보기위해 더 많은 시간을 투자해서 컨텐츠를 다운로드 해야하며 짧은 재생시간은 사용자에게 불만을 준다 이 단점을 피하기 위해 스트리밍 서비스를 하는데, 휴대폰이라는 제한된 영역에서 그리고 다중 타이머가 존재하지 않는 등의 열악한 BREW 환경에서 스트리밍 서비스를 하기 위해서는 고려해야 할 사항들이 많다. 이 논문은 BREW 기반의 휴대폰에서 동영상 프로그래밍을 할 때 고려해야 할 사항들과 스트리밍 서비스를 하기 위해 고려해야 할 사항들을 살펴보고 문제가 될 수 있는 부분에 대해서 대안을 제시한다.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.277-288
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• 1999

This study was carried out to understand the brewing and processing methods of rapid-brew alcoholic beverage. In the contents of 45 classical records, there were 68 items about rapid-brew alcoholic beverage and sin91e and double brew alcoholic beverage. Those alcoholic beverage of 68 items above, were made from green grown at that time-rice, glutinous rice. regular rice. Selected 38 items among those brewages. alcoholics from glutinous rice, were distributed into 4 patterns. Four patterns, grounded on rapid-brewing and processing methods, were set one thing to another and analyzed.

• Proceedings of the KAIS Fall Conference
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• 2011.12a
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• pp.3-6
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• 2011

재즈의 가장 중심적 인물인 마일즈 데이비스의 'Bitches Brew'는 일반적으로 70년대 이후 현대 음악의 뿌리로 언급된다. 즉, �� 음악과 재즈가 합쳐진 퓨전음악이 시작으로 보는 것인데, 이 연구에서는 단지 시대적 흐름에 따라 형성된 악기 편성과 연주 방식에 프리재즈의 영향이 더해지면서 탄생한 것으로 본다. 수많은 예술적 표현 가운데 새로움에 대한 갈망과 형식에 대한 반감은 문학에서도 포스트-모더니즘적 작품들로 나타나게 되는데, 그 표현 방식에서의 주제의식이 마일즈 데이비스의 'Bitches Brew'의 그것과 상당히 흡사하다. 존 바스의 주제의식과 마일즈 데이비스의 기존의 양식을 다르게 보는 시각을 비교, 분석하여 재즈의 포스트모더니즘을 유추하여 본다.

• Preventive Nutrition and Food Science
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• v.22 no.2
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• pp.100-106
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• 2017

To elucidate new biological ingredients in cold-brew coffee extracted with cold water, crude polysaccharide (CCP-0) was isolated by ethanol precipitation, and its immune-stimulating activities were assayed. CCP-0 mainly comprised galactose (53.6%), mannose (15.7%), arabinose (11.9%), and uronic acid (12.4%), suggesting that it might exist as a mixture of galactomannan and arabinogalactan. CCP-0 significantly increased cell proliferation on both murine peritoneal macrophages and splenocytes in a dose dependent manner. CCP-0 also significantly augmented nitric oxide and reactive oxygen species production by murine peritoneal macrophages. In addition, macrophages stimulated by CCP-0 enhanced production of various cytokines such as tumor necrosis factor-${\alpha}$, interleukin (IL)-6, and IL-12. In an in vitro assay for intestinal immune-modulating activity, CCP-0 showed higher bone-marrow cell-proliferation activity through Peyer's patch cells at $100{\mu}g/mL$ than the negative control. These results suggest that CCP-0 may potentially enhance macrophage functions and the intestinal immune system.