https://repositorio.ifgoiano.edu.br/handle/prefix/154 Wed, 02 Sep 2026 13:55:32 GMT 2026-09-02T13:55:32Z https://repositorio.ifgoiano.edu.br/handle/prefix/6848 Título: QUILOMBO BRISA DA MEMÓRIA: LUGAR ONDE O VENTO SOPRA O QUE O TEMPO NUNCA LEVOU Autor(es): Santos, Tatianne Silva Abstract: Quilombo Brisa da Memória: Where the Wind Carries What Time Never Took Away is a children's literary work that explores memory, ancestry, identity, and the resistance of Quilombola communities through the story of a fictional urban quilombo inspired by Quilombola communities in the state of Goiás, Brazil. Guided by the character Wind, the narrative follows a young girl on a journey of discovery about the origins of quilombos, the formation of the Brisa da Memória community, and the continuity of knowledge, traditions, and community bonds across generations. The story highlights the importance of oral traditions, ancestral memory, solidarity, traditional knowledge, respect for elders, and the fight against racism, reaffirming the central role of Quilombola communities in preserving their identities and ways of life. Editor: Instituto Federal Goiano Tipo: Livro Sat, 01 Aug 2026 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/6848 2026-08-01T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/6399 Título: GUIA PRÁTICO DA SOCIOBIODIVERSIDADE Autor(es): Freitas, Ricardo Borges Rodrigues de; Silva, Jesiel Souza; Araújo, Lopes Jaqueline; Freitas, Tânia Márcia de Abstract: This e-book was created with the purpose of elucidating important information regarding sociobiodiversity, in order to improve the quality of life of your family. The objective is to primarily stimulate family farming in improving the sustainable production system. In the e-book, you will find topics related to the history of the sociobiodiversity chain, sustainable development, family farming, and commercialization. The intention is to provide producers with access to this information in a very concise, simple, and uncomplicated way. Editor: Instituto Federal Goiano Tipo: guia Wed, 18 Mar 2026 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/6399 2026-03-18T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/6309 Título: MODELAGEM MATEMÁTICA DO CRESCIMENTO DE Brochothrix thermosphacta EM TAINHA VERMELHA EM DIFERENTES TEMPERATURAS Autor(es): Assunção, Eduardo Cardoso da Silva; Arantes, Ive Mariana Ghizzoni; Soares, Dayana Silva Batista; Pinto, Ellen Godinho; Fernandes, Ana Paula Stort; Araújo, Alfredina dos Santos; Martins, Wiaslan Figueiredo Abstract: The present study aimed to mathematically model the growth of Brochothrix thermosphacta in red mullet (Mullus barbatus) under different temperature conditions, in order to evaluate its effects on fish quality and preservation. This psychrotrophic bacterium, frequently associated with the spoilage of meat and fish products, has the ability to multiply even under refrigeration, leading to sensory and economic losses. The data were obtained from the ComBase database, considering temperatures of 0, 4, 10, 15, and 20 °C, with a fixed pH of 6.25. Growth parameters were fitted using the Baranyi and Roberts model, demonstrating a strong influence of temperature on microbial kinetics. The lag phase ranged from 32.37 h at 0 °C to 3.1 h at 20 °C, while the maximum growth rate (µmax) increased from 0.022 h⁻¹ at 0 °C to 0.199 h⁻¹ at 20 °C, with excellent model fitting (R² > 0.94). The maximum population (Ymax) remained relatively stable (6.18–5.89 log10 CFU/g), suggesting regulation by intrinsic factors of the food matrix. It can be concluded that refrigeration at 0–4 °C, although it does not prevent the growth of B. thermosphacta, significantly slows its multiplication, thereby extending the shelf life of fish. In contrast, temperatures above 10 °C accelerate spoilage. These results highlight the importance of strict cold chain control and demonstrate the applicability of predictive microbiology in risk assessment and in the development of preservation strategies for perishable foods. Editor: Instituto Federal Goiano Tipo: Capítulo de Livro Sun, 26 Oct 2025 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/6309 2025-10-26T00:00:00Z https://repositorio.ifgoiano.edu.br/handle/prefix/6308 Título: USO DE ADITIVOS PROTÉICOS EM SILAGEM DE CAPIM: REVISÃO DE LITERATURA Autor(es): Santos, Andréia Cezário; Barros, Vitória Bárbara Oliveira; Santos, Carlos Gabriel Alves; Santos, Wallacy Barbacena Rosa dos; Oliveira, Eliandra Maria Bianchini; Ribeiro, Jeferson Corrêa; Martins, Wiaslan Figueiredo Abstract: In this review, we discuss the use of protein additives as a strategy to obtain grass silages with improved nutritional value and more stable fermentation processes. The potential for animal production has been increasing rapidly, and food production is constantly challenged to meet this demand from both nutritional and economic perspectives. Forage plants constitute the basis of ruminant diets in the vast majority of production systems in tropical regions. The availability of forage varies throughout the year depending on climatic conditions. This creates the need for conserved forage, with silage being the most commonly used method for traditional crops, allowing the use of surplus forage produced during the rainy season. However, the fermentation process can be affected by several factors, making it difficult to produce high-quality silage. Therefore, the use of additives becomes necessary as a means to improve the nutritional and fermentative quality of these silages. Protein additives in silage play an important role in increasing crude protein content and reducing nitrogen losses during fermentation. Sources of non-protein nitrogen, such as urea, increase nitrogen availability for ruminal microorganisms but require precise dosing to avoid excess ammonia. Plant-based protein ingredients, such as soybean meal, cassava aerial parts, and ora-pro-nóbis, in addition to improving nutritional value, also act as moisture absorbers, helping to correct the dry matter content of excessively moist forages and contributing to a more stable fermentation process. Editor: Instituto Federal Goiano Tipo: Capítulo de Livro Sun, 26 Oct 2025 00:00:00 GMT https://repositorio.ifgoiano.edu.br/handle/prefix/6308 2025-10-26T00:00:00Z