Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba () and an Indigenous Culture of : Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.

The use of agro-industrial wastes in combination with indigenous lactic acid bacteria is an interesting option to confer functional potential to food products. The microbial viability, chemical composition, antioxidant capacity, texture and sensory acceptability of a fermented dairy dessert containing the indigenous culture CNPC003, whey and ingredients obtained from the jabuticaba () peel were compared with formulations without lactobacilli (control) or containing a commercial probiotic culture ( LR32). presented viability higher than 7 log CFU g in the dessert, as did the commercial probiotic, for 21 days at 4 ± 1 °C.

[Prevalence of hemoglobin variants in quilombola communities in the state of Piauí, Brazil].

Hemoglobin variants (Hb) result from mutations in globin genes, with amino acid substitution in the polypeptide chain. Among the most common structural variants are HbS, HbC, HbD and HbE. The S hemoglobin gene is a high frequency gene across America and Brazil, where it is more frequent in the Southeast and Northeast.