Abstract: A pixel includes: a light emitting element; a first transistor including a gate electrode electrically connected to a first node, a second node to which a first power voltage for driving the light emitting element is to be applied, and a third node electrically connected to the light emitting element; and a bias control transistor configured to be controlled in operating timing thereof by a bias control signal, and configured to switch electrical connection between the second node and a bias power line for transmitting a bias voltage. In one frame period, a voltage level of the bias voltage to be applied to the second node sequentially increases.

Abstract: Disclosed are novel compounds of Chemical Formula 1, optical isomers of the compounds, and pharmaceutically acceptable salts of the compounds or the optical isomers. The compounds, isomers, and salts exhibit excellent activity as GLP-1 receptor agonists. In particular, they, as GLP-1 receptor agonists, exhibit excellent glucose tolerance, thus having a great potential to be used as therapeutic agents for metabolic diseases. Moreover, they exhibit excellent pharmacological safety for cardiovascular systems.

Abstract: The present invention provides methods for treating or ameliorating metabolic diseases, cholestatic liver diseases, or organ fibrosis, which comprises administering to a subject a therapeutically effective amount of a pharmaceutical composition comprising an isoxazole derivative, a racemate, an enantiomer, or a diastereoisomer thereof, or a pharmaceutically acceptable salt of the derivative, the racemate, the enantiomer, or the diastereoisomer.

Abstract: The present application relates to a composition for a gelled food including vegetable cream, and a gelling agent which includes agar and guar gum, a gelled food including the composition for a gelled food, a method for preparing a composition for a gelled food, the method including (A) mixing a gelling agent which includes agar and guar gum in water to prepare a gelled product and (B) mixing the gelled product with vegetable cream to prepare a mixture, and a method for producing a gelled food, the method including heat sterilizing a composition for a gelled food produced by the method for producing a composition for a gelled food.

Abstract: The present application relates to a composition for a gelled food having a plurality of layers and including a gelling agent which includes (a) at least one selected from agar and carrageenan, and (b) locust bean gum, and to a gelled food having a plurality of layers and including the above-described composition for a gelled food.

Abstract: The present invention relates to novel breadcrumbs and a preparation method therefor. The breadcrumbs of the present application have a high proportion of larger bread grains than those of typical breadcrumbs, are crisper than typical breadcrumbs with no yeast fermentation processes, keep a crispy texture even after being cooked, and have high stability in distribution. In addition, the breadcrumbs of the present application look bright in color, retain the bright color even after being cooked, and are highly efficient when it comes to mass production with no need of yeast fermentation and aging processes for the preparation thereof.

Abstract: The present application relates to tofu comprising soy, allulose and a coagulant. The present application also relates to a method for manufacturing tofu using allulose.

Abstract: The present application relates to a Gryllus bimaculatus extract and a method for preparing the same.

Abstract: The present application relates to a nipa palm extract preparation method and a nipa palm extract prepared by means of same.

Abstract: The present application relates to an Allomyrina dichotoma larva extract and a method for preparing the same.

Abstract: The present application relates to use of cysteine or a salt thereof for the protection, growth acceleration and/or stability improvement of lactic acid bacteria.

Abstract: The present application relates to a nipa palm extract preparation method and a nipa palm extract prepared by means of same.

Abstract: The present application relates to processed tofu comprising: one or more raw materials selected from the group consisting of seafood, vegetables, and noodles; tofu; soybean milk; salt, and to a manufacturing method therefor.

Abstract: The present application relates to tofu comprising soy, allulose and a coagulant. The present application also relates to a method for manufacturing tofu using allulose.

Abstract: Provided is a dried soft bean curd and a drying method of soft bean curd capable of recovering a taste and texture of soft bean curd before drying as it is by vacuum freeze-drying the soft bean curd without a pre-freezing process. In addition, provided are soft bean curd having excellent physical properties of the bean curd, and a manufacturing method of soft bean curd including a step of adding starch to soy milk and a step of heating the starch for gelatinizing starch. Further, provided is a stirring method capable of uniformly dispersing the starch in soy milk by preparing and using starch in a starch dispersion solution state. Furthermore, provided are a manufacturing method of soft bean curd for drying by adding starch and gelatinizing the added starch, and a manufacturing method of dried soft bean curd by vacuum freeze-drying this soft bean curd for drying.

Abstract: Present invention relates to a process for preparing soybean curd, including removing moisture of non-standardized soybean curd; mixing the non-standardized soybean curd of which moisture was removed with soybean milk; obtaining micronized solution of soybean curd by grinding and filtering a mixture thereof; and mixing the micronized solution of soybean curd with a coagulant and soybean milk so as to coagulate it.

Abstract: The present invention relates to a method for manufacturing soymilk which grinds soaked beans in a multi-phase during a bean curd manufacturing process, and recycles low concentration soymilk recovered while filtering a ground liquid in a multi-phase, thereby maximizing the yield of soymilk.

Abstract: Provided is a dried soft bean curd and a drying method of soft bean curd capable of recovering a taste and texture of soft bean curd before drying as it is by vacuum freeze-drying the soft bean curd without a pre-freezing process. In addition, provided are soft bean curd having excellent physical properties of the bean curd, and a manufacturing method of soft bean curd including a step of adding starch to soy milk and a step of heating the starch for gelatinizing starch. Further, provided is a stirring method capable of uniformly dispersing the starch in soy milk by preparing and using starch in a starch dispersion solution state. Furthermore, provided are a manufacturing method of soft bean curd for drying by adding starch and gelatinizing the added starch, and a manufacturing method of dried soft bean curd by vacuum freeze-drying this soft bean curd for drying.

Abstract: Present invention relates to a process for preparing soybean curd, including removing moisture of non-standardized soybean curd; mixing the non-standardized soybean curd of which moisture was removed with soybean milk; obtaining micronized solution of soybean curd by grinding and filtering a mixture thereof; and mixing the micronized solution of soybean curd with a coagulant and soybean milk so as to coagulate it.

Abstract: The present invention relates to a display apparatus including a display part displaying a digital signal that includes a pixel clock, frequency adjusting part adjusting a frequency of the pixel clock, and a controller controlling the frequency adjusting part to adjust the frequency of the pixel clock of the digital signal to be within a predetermined frequency range.