The practice of paying for meals in a society is a social behavior that reflects the culture of that society. Accordingly, this study examined Koreans' way to pay for meal and perception of that meal payment methods in various contexts. In Study 1 and 2, Korean college students were asked open-ended questions about the payment methods that Koreans prefer in various situations, and asked to describe reasons for liking or disliking 9 payment methods derived by study 1. As a result, positive characteristics stood out as fairness such as rationality and fairness, as well as intimacy such as friendliness, affection. In Study 3 and 4, we investigated the perception of 6 payment methods (equal payment, membership dues payment, rotational payment, hierarchical payment, ability payment, and volunteering payment method) and examined whether there were generational differences in preferences for six payment methods depending on the situation. As a result, each payment method could be classified into a payment method closer to the logic of reason (sari), which emphasizes fairness, and the logic of heart (simjung), which emphasizes emotional intimacy. Payment method closer to fairness (equal method) was consistently preferred by young people. These results were discussed focusing on the cultural characteristics of Korean society.

The increase in the global sugar-free trend and interest in sugar-free products has resulted in most consumers becoming more interested in products with low or no sugar content. This study explored consumer perceptions of sugar-free products through text network analysis using big data. After collecting the texts, 50 key words were extracted through frequency analysis and TF-IDF analysis. Subsequently, they were categorized into four clusters using degree centrality analysis, social network analysis, and CONCOR analysis, to arrive at the implications. The limitations of the study were then listed.

This study evaluated the changes in the quality characteristics of extracts (Quantum Energy) from Rehmannia glutinosa, ginseng, balloonflower, Poria cocos, and Adenophora stricta. The extracts were prepared through a six-day aging process, during which the pH decreased with a longer aging period while the viscosity and °Brix values were increased. The color difference (ΔE) of the extracts ranged from 0.27 to 0.49 for all samples, indicating minimal color change with aging. The free sugar content was highest for fructose and glucose, while lactose was not detected. Furthermore, the total free sugar content ranged from 24.518 to 27.646 g/100 g, generally decreasing with the aging time. Benzo[a]pyrene in the extracts ranged from 0.040 to 0.074 ㎍/kg, which is below the limit of quantification. In addition, all extracts were free of total aerobic bacteria, Escherichia coli, and coliforms, confirming that the aging method used in this study was microbiologically safe.

In contemporary society, consumers increasingly demand foods that provide health benefits and satisfy taste. As a result, the importance of functional foods has risen, particularly in the development of functional bread using various ingredients. This study examines the impact of different functional ingredients on bread quality, including plant-based components like vegetables, fruits, and grains, as well as animal-derived materials, medicinal herbs, and other additives. The study evaluates changes in the physical, chemical, and sensory properties of bread dough. Plant-based ingredients improved the color, flavor, and texture of the bread, enhancing its overall sensory quality. They also increased water absorption in the dough, improving its appearance and texture. Animal-derived ingredients, especially from insects, enhanced the physical properties and nutritional value of the dough. Medicinal herbs significantly boosted the bread's nutritional value and health benefits through antioxidant and anti-inflammatory properties. The findings show that functional additives play a crucial role in improving bread quality, providing valuable data for the development of functional foods that meet modern consumer demands for health benefits and good taste.

The risk of inflammatory conditions caused by obesity is associated with an increased predisposition for additional pathological conditions, including cardiovascular risk factors. Adipose tissue stores energy and contributes to endocrine and immune functions that regulate homeostasis throughout the body. The effects of honokiol on vascular homeostasis in adipose tissue in high-fat diet (HFD)-induced obese mice are unclear. This study examined the protective effect of honokiol, an extract of traditional alkaloid herbs, on vascular endothelial cells in epididymal adipose tissue (EAT) and its regulatory effect on other metabolic parameters, such as the lipid droplet diameter, macrophage infiltration, and inflammation in HFD-induced obese mice. A HFD increased the density of platelet endothelial cell adhesion molecule-1 (PECAM-1)-1-positive vascular endothelial cells in EAT, which was decreased significantly by the honokiol treatment. Honokiol ameliorated the HFD-induced increase in lipid droplet diameter and increased macrophage infiltration in adipose tissue. Honokiol ameliorated the up-regulation of pro-inflammatory molecules and F4/80-positive macrophage infiltration in the adipose tissue of HFD-induced obese mice. Obese mice administered honokiol exhibited reduced mRNA expression of M1 macrophage (F4/80, TNF-α, mIL-1β, CD11c, and CCL2) and M2 macrophage (Arginase-1, FIZZ1, CD206, and TGF-β1) markers in EAT. The vascular permeability was detected by Evans blue dye leakage in EAT of obese mice and treated mice with honokiol. These data suggest that honokiol regulates the angiogenic effects in adipose tissue and inflammation in HFD-induced obese mice.

In this study, chicken fry was made using batter prepared from a frying pre-mix that replaced wheat flour (WF) with floury rice powder (FRP) at ratios of 0% (control group), 25% (FRP-25 group), 50% (FRP-50 group), 75% (FRP-75 group), and 100% (FRP-100 group). The physicochemical and acceptability of the finished chicken fry were assessed to provide basic data for product development studies using FRP. The experimental groups that replaced WF with FRP showed higher water binding capacity and lower fat binding capacity than the control group (p<0.05). The viscosity of the batter decreased significantly as the proportion of FRP increased (p<0.05). The pick-up rate measurement results showed significantly lower values in experimental groups compared to the control group (p<0.05). The color measurement results of the chicken fry showed that as the substitution ratio of FRP to WF increased, lightness decreased, and redness increased (p<0.05). The browning index also showed a significant increase as the substitution ratio of FRP increased. The acceptance test results showed that the FRP-100 experimental group was significantly higher in all acceptability characteristics than the control group (p<0.05).