Scientists are endeavoring to restore flavor to commercially popular tomatoes that, in the past century, prioritized durability and appearance over taste. The industrialization of the food supply chain has led to the development of sturdier and visually appealing tomato varieties, often overshadowing flavor considerations. Current research is focused on reclaiming the taste of many heritage tomato varieties, emphasizing sugars, acids, and aromatic volatile compounds, while still maintaining commercially viable and visually attractive tomato characteristics.

A detailed study from AUC Riverside demonstrates that high-fat diets are not only linked to genes associated with obesity and colon cancer but also connected to the immune system, brain functions, and potential risks of COVID-19. Researchers, conducting genetic analyses through the application of three different high-fat diets on mice, identified concerning changes in factors such as fat metabolism, intestinal bacterial composition, and susceptibility to infections. Particularly noteworthy is the study’s emphasis on the long-term consequences of high-fat dietary habits, associating commonly consumed soybean oil in the United States with increased expression of ACE2 and other proteins used by COVID spike proteins to enter the body.

In this study conducted at China Henan University, the aim was to investigate how kombucha bacterial cellulose (KBC) influences the properties of dough. Wheat flour was mixed with varying proportions of KBC. The findings revealed that the use of KBC led to an extension of fermentation times and an increase in dough stability. It also resulted in a significant reduction in dough weakening, an increase in relaxation time, and a substantial decrease in peak viscosity, trough viscosity, and final viscosity.

In contrast to other dietary fibers, incorporating a small amount of KBC into flour and dough not only preserves their qualities but also enhances various other characteristics. When added in low quantities, such as 1% and 3%, KBC improved various dough properties, including increasing gluten strength, stabilizing and enhancing gluten structure.