https://ri.ufs.br/jspui/handle/riufs/9109 2026-05-04T17:32:05Z 2026-05-04T17:32:05Z Santos, Rafaela Windy Farias dos Rodrigues, José Victor Santos, Alisson Matheus Lima Silva, Alisson dos Santos Conceição, Nicolly Dias da Jesus, Cleidiane Conceição de Santos, Ruan Pablo Vieira Oliveira, Ana Denise Santana de Reis, Francisco Prado https://ri.ufs.br/jspui/handle/riufs/9446 2018-12-10T19:52:06Z

Título: Promoção da aprendizagem à comunidade estudantil através da arte e ciência da biologia celular Autor(es): Santos, Rafaela Windy Farias dos; Rodrigues, José Victor; Santos, Alisson Matheus Lima; Silva, Alisson dos Santos; Conceição, Nicolly Dias da; Jesus, Cleidiane Conceição de; Santos, Ruan Pablo Vieira; Oliveira, Ana Denise Santana de; Reis, Francisco Prado

Sá, Katydyane da Silva Aragão, Everton Oliveira Cassemiro Lima, Karen Santana Silva, Taina Alves https://ri.ufs.br/jspui/handle/riufs/9440 2018-12-10T20:10:22Z 2018-10-01T00:00:00Z

Título: Transferência de conhecimento para a sociedade: utilização da farinha de sorgo granífero (Sorghum bicolor L.)) em substituição total e/ou parcial em receitas regionais Autor(es): Sá, Katydyane da Silva; Aragão, Everton Oliveira Cassemiro; Lima, Karen Santana; Silva, Taina Alves Editor(es): Sá, Katydyane da Silva Abstract: Sorghum is a food-borne crop in many parts of the world, particularly in Asia and Africa. In many countries large developing populations depend on sorghum as their main source of energy, which is used in different preparations including breads, porridge, couscous and tortillas. Sorghum flour can be used as a main ingredient or in mixture with other flours in the preparation of various products, such as cakes, cookies, pasta, pancake batter, among others. The proposal of this project would be to use flour from the grinding of grain sorghum in the formulation of bread products such as Biscuits, cookies, cakes, and pasta, as well as to verify the use of this flour in association with cereal flours, also devoid of gluten such as flour rice and corn, in the preparation of breads. Also as a proposal was the dissemination of the use of flour from the grinding of sorghum in traditional / regional recipes, through cooking workshops given to rural communities in the region of Nossa Senhora da Glória and its surroundings, especially those belonging to settlement programs , preservation of cultural identity and those who wish to participate, therefore the need to survey these properties as a characterization of the environment. However, no qualitative results were obtained due to the impossibility of finding the culture in the state of Sergipe. The expected results proposed in this project can be obtained in a new opportunity when there is the possibility of finding the available culture in the region.

2018-10-01T00:00:00Z Fortuna, Patrícia Souza Oliveira, Brunna Santos de Santos, José Tiago Feitosa dos https://ri.ufs.br/jspui/handle/riufs/9436 2018-12-07T13:56:17Z

Título: Ilha Mem de Sá: integração e novos horizontes - relato de experiência Autor(es): Fortuna, Patrícia Souza; Oliveira, Brunna Santos de; Santos, José Tiago Feitosa dos

Rocha, Vivianne de Sousa Nascimento, Amanda Silva Almeida, Fernanda Oliva Prata Oliveira, Jucivalda Rodrigues Nascimento, Rosely de Jesus https://ri.ufs.br/jspui/handle/riufs/9421 2018-12-04T21:57:39Z

Título: Comportamento alimentar e qualidade de vida em participantes da academia da saúde: uso de estratégias presenciais e tecnológicas Autor(es): Rocha, Vivianne de Sousa; Nascimento, Amanda Silva; Almeida, Fernanda Oliva Prata; Oliveira, Jucivalda Rodrigues; Nascimento, Rosely de Jesus