Relevant bibliographies by topics / Maltage

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Academic literature on the topic 'Maltage'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 June 2024

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Journal articles on the topic "Maltage"

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Visnapuu, Triinu, Aivar Meldre, Kristina Põšnograjeva, Katrin Viigand, Karin Ernits, and Tiina Alamäe. "Characterization of a Maltase from an Early-Diverged Non-Conventional Yeast Blastobotrys adeninivorans." International Journal of Molecular Sciences 21, no. 1 (2019): 297. http://dx.doi.org/10.3390/ijms21010297.

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Genome of an early-diverged yeast Blastobotrys (Arxula) adeninivorans (Ba) encodes 88 glycoside hydrolases (GHs) including two α-glucosidases of GH13 family. One of those, the rna_ARAD1D20130g-encoded protein (BaAG2; 581 aa) was overexpressed in Escherichia coli, purified and characterized. We showed that maltose, other maltose-like substrates (maltulose, turanose, maltotriose, melezitose, malto-oligosaccharides of DP 4‒7) and sucrose were hydrolyzed by BaAG2, whereas isomaltose and isomaltose-like substrates (palatinose, α-methylglucoside) were not, confirming that BaAG2 is a maltase. BaAG2 was competitively inhibited by a diabetes drug acarbose (Ki = 0.8 µM) and Tris (Ki = 70.5 µM). BaAG2 was competitively inhibited also by isomaltose-like sugars and a hydrolysis product—glucose. At high maltose concentrations, BaAG2 exhibited transglycosylating ability producing potentially prebiotic di- and trisaccharides. Atypically for yeast maltases, a low but clearly recordable exo-hydrolytic activity on amylose, amylopectin and glycogen was detected. Saccharomyces cerevisiae maltase MAL62, studied for comparison, had only minimal ability to hydrolyze these polymers, and its transglycosylating activity was about three times lower compared to BaAG2. Sequence identity of BaAG2 with other maltases was only moderate being the highest (51%) with the maltase MalT of Aspergillus oryzae.
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Boivin, P., and MB Malanda. "Ensemencement par Geotrichum candidum au cours du maltage de cèrèales ou autres vègètaux." Biofutur 1997, no. 163 (1997): 43. http://dx.doi.org/10.1016/s0294-3506(97)89226-5.

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Panzavecchia, Michelle, and Sabine Little. "The Language of Learning – Maltese teachers’ views on bilingual and multilingual primary classrooms." EuroAmerican Journal of Applied Linguistics and Languages 7, no. 1 (2020): 108–23. http://dx.doi.org/10.21283/2376905x.11.184.

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Recent global migration trends and an increase in worldwide human mobility are currently contributing to unparalleled challenges in the area of literacy and education within multicultural and multilingual societies (Leikin, Schwartz, & Tobin, 2012). Malta, a small island in the Mediterranean, is one country currently seeking ways in which to adapt to the realities of today’s diverse classrooms. This paper details original research into Maltese teachers’ perceptions and practices in multilingual classrooms. Following a brief overview of Malta's language history and educational system, we draw on the experiences of eight bilingual primary school teachers through in-depth, semi-structured interviews. Recent demographic changes in Malta necessitate a paradigm shift in education. With Malta’s challenges mirrored at global level, this study makes an important contribution to understanding the issues faced by educators and children, exploring pathways towards an equitable and socially just education for all.
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Houghton-Larsen, Jens, and Anders Brandt. "Fermentation of High Concentrations of Maltose by Saccharomyces cerevisiae Is Limited by the COMPASS Methylation Complex." Applied and Environmental Microbiology 72, no. 11 (2006): 7176–82. http://dx.doi.org/10.1128/aem.01704-06.

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ABSTRACT In Saccharomyces cerevisiae, genes encoding maltose permeases and maltases are located in the telomeric regions of different chromosomes. The COMPASS methylation complex, which methylates lysine 4 on histone H3, controls the silencing of telomeric regions. Yeast strains deleted for SWD1, SWD3, SDC1, SET1, BRE2, or SPP1, encoding components of the COMPASS complex, fermented a medium containing 22% maltose with noticeably higher attenuation than did the wild type, resulting in production of up to 29% more ethanol. The least effective strain was spp1. Absence of COMPASS components had no effect on the fermentation of media with 20% glucose, 20% sucrose, or 16% maltose. Deletion of SWD3 resulted in larger amounts of MAL12 transcript, encoding maltase, at the late stages of fermentation of 22% maltose. A similar effect on maltase activity and maltose uptake capability was seen. The lysine 4 residue of histone H3 was trimethylated in wild-type cells at the late stages, while only small amounts of the dimethylated form were detected. Trimethylation and dimethylation of this residue were not detected in strains deleted for SWD1, SWD3, SET1, BRE2, or SDC1. Trimethylated lysine 4 was apparent only at the early stages (48 and 96 h) of fermentation in an spp1 strain. This work indicates that the COMPASS complex represses the expression of maltose utilization genes during the late stages of fermentation of a high concentration of maltose.
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YÜCETÜRK KURTULMUŞ, Gamze. "Malta Dili Üzerine Tarihsel Bir Bakış." Ankara Üniversitesi Dil ve Tarih-Coğrafya Fakültesi Dergisi 58, no. 2 (2018): 1837. http://dx.doi.org/10.33171/dtcfjournal.2018.58.2.31.

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Malta, küçük bir ada ülkesi olmasına rağmen, bulunduğu konum sebebiyle çok çeşitli milletlerin izlerinin görüldüğü önemli bir tarihe ve sürekli yenilenen, biçim değiştiren bir dile sahiptir. Arapçanın bir lehçesi olan bu dil, Latin harfleriyle yazılan tek Sami dildir. Dünya genelinde Maltaca çalışmaları, özellikle son yıllarda artmaya başlamış ve bu dil üzerine konferanslar düzenlenmiş, “Malta Centre”, “International Association of Maltese Linguistics” gibi dil merkezleri/dernekler kurulmuştur. Malta, çok derin dilsel ve politik tarihe sahipken Türkiye'de sadece Malta sürgünleri ve Osmanlı Devleti'nin 1565 yılındaki kuşatması üzerine yayınlara rastlanmaktadır. Malta dili ya da edebiyatına dair neredeyse hiç çalışma bulunmamaktadır. Bu makalede, söz konusu dilin kökeni, geçirdiği evreler, edebî dilin oluşumu ve bugünkü Maltaca üzerinde durulacaktır.
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Friggieri, Oliver. "Semitic and Latin Elements in the Language and Literature of Malta." Journal of World Literature 2, no. 2 (2017): 178–95. http://dx.doi.org/10.1163/24056480-00202003.

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The Semitic character of Malta’s language and the Latinity of its culture have both contributed towards the complex formation of a unique country marked by dualities of language and identity. This article seeks to outline the development of Maltese as a medium through which Malta could best express itself and construct its own literature, as Maltese intellectuals in the nineteenth and early twentieth centuries sought to create an alternative to the older Italian and more recent British dominance. The establishment of Maltese as the national language and of a thriving Maltese literature reflects a move away from the use of Maltese Italian as a minor literature to the creation of an “ultraminor” Maltese for an independent country.
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Higgins, Vincent J., Mark Braidwood, Phil Bell, Peter Bissinger, Ian W. Dawes, and Paul V. Attfield. "Genetic Evidence That High Noninduced Maltase and Maltose Permease Activities, Governed by MALx3-Encoded Transcriptional Regulators, Determine Efficiency of Gas Production by Baker’s Yeast in Unsugared Dough." Applied and Environmental Microbiology 65, no. 2 (1999): 680–85. http://dx.doi.org/10.1128/aem.65.2.680-685.1999.

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ABSTRACT Strain selection and improvement in the baker’s yeast industry have aimed to increase the speed of maltose fermentation in order to increase the leavening activity of industrial baking yeast. We identified two groups of baker’s strains of Saccharomyces cerevisiae that can be distinguished by the mode of regulation of maltose utilization. One group (nonlagging strains), characterized by rapid maltose fermentation, had at least 12-fold more maltase and 130-fold-higher maltose permease activities than maltose-lagging strains in the absence of inducing sugar (maltose) and repressing sugar (glucose). Increasing the noninduced maltase activity of a lagging strain 13-fold led to an increase in CO2 production in unsugared dough. This increase in CO2 production also was seen when the maltose permease activity was increased 55-fold. Only when maltase and maltose permease activities were increased in concert was CO2 production by a lagging strain similar to that of a nonlagging strain. The noninduced activities of maltase and maltose permease constitute the largest determinant of whether a strain displays a nonlagging or a lagging phenotype and are dependent upon theMALx3 allele. Previous strategies for strain improvement have targeted glucose derepression of maltase and maltose permease expression. Our results suggest that increasing noninduced maltase and maltose permease levels is an important target for improved maltose metabolism in unsugared dough.
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Taylor-East, Rachel, Alexia Rossi, Julian Caruana, and Anton Grech. "The mental health services for detained asylum seekers in Malta." BJPsych. International 13, no. 2 (2016): 32–35. http://dx.doi.org/10.1192/s2056474000001070.

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Approximately 17 000 individuals have claimed asylum in Malta over the past 10 years. Maltese law stipulates mandatory detention. Here, we review Malta's asylum procedures and detention policy, and explore the impact of detention on mental health. We review the current mental health services and make recommendations to help fill the gaps.
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Ferreira, Julio C., Anita D. Panek, and Pedro S. de Araujo. "Inactivation of maltose permease and maltase in sporulatingSaccharomyces cerevisiae." Canadian Journal of Microbiology 46, no. 4 (2000): 383–86. http://dx.doi.org/10.1139/w99-136.

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Maltose transport and maltase activities were inactivated during sporulation of a MAL constitutive yeast strain harboring different MAL loci. Both activities were reduced to almost zero after 5 h of incubation in sporulation medium. The inactivation of maltase and maltose permease seems to be related to optimal sporulation conditions such as a suitable supply of oxygen and cell concentration in the sporulating cultures, and occurs in the fully derepressed conditions of incubation in the sporulation acetate medium. The inactivation of maltase and maltose permease under sporulation conditions in MAL constitutive strains suggests an alternative mechanism for the regulation of the MAL gene expression during the sporulation process.Key words: maltase activity, maltose permease activity, sporulation, Saccharomyces cerevisiae.
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Dubin, R. A., E. L. Perkins, R. B. Needleman, and C. A. Michels. "Identification of a second trans-acting gene controlling maltose fermentation in Saccharomyces carlsbergensis." Molecular and Cellular Biology 6, no. 8 (1986): 2757–65. http://dx.doi.org/10.1128/mcb.6.8.2757-2765.1986.

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Maltose fermentation in Saccharomyces spp. requires the presence of a dominant MAL locus. The MAL6 locus has been cloned and shown to encode the structural genes for maltose permease (MAL61), maltase (MAL62), and a positively acting regulatory gene (MAL63). Induction of the MAL61 and MAL62 gene products requires the presence of maltose and the MAL63 gene. Mutations within the MAL63 gene produce nonfermenting strains unable to induce the two structural gene products. Reversion of these mal63 nonfermenters to maltose fermenters nearly always leads to the constitutive expression of maltase and maltose permease, and constitutivity is always linked to MAL6. We demonstrated that for one such revertant, strain C2, constitutivity did not require the MAL63 gene, since deletion disruption of this gene did not affect the constitutive expression of the structural genes. In addition, constitutivity was trans acting. Deletion disruption of the MAL6-linked structural genes for maltase and maltose permease in this strain did not affect the constitutive expression of a second, unlinked maltase structural gene. We isolated new maltose-fermenting revertants of a nonfermenting strain which carried a deletion disruption of the MAL63 gene. All 16 revertants isolated expressed maltase constitutively. In one revertant studied in detail, strain R10, constitutive expression was demonstrated to be linked to MAL6, semidominant, trans acting, and residing outside the MAL63-MAL61-MAL62 genes. From these studies we propose the existence of a second trans-acting regulatory gene at the MAL6 locus. We call this new gene MAL64. We mapped the MAL64 gene 2.3 centimorgans to the left of MAL63. The role of the MAL64 gene product in maltose fermentation is discussed.
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Dissertations / Theses on the topic "Maltage"

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Allosio, Ouarnier Nathalie. "Caractérisation de la transformation de l'orge en malt par des méthodes de spectroscopie vibrationnelle." Vandoeuvre-les-Nancy, INPL, 1999. http://www.theses.fr/1999INPL076N.

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L'objectif principal de ce travail était de tester les potentialités des méthodes de spectroscopie vibrationnelle pour suivre le maltage. Le maltage, première étape de la fabrication de la bière, se déroule en trois phases : la trempe (2 jours), la germination (5 jours) et le touraillage (2 jours). La transformation de l'orge en malt se traduit par une suite de modifications physiques et biochimiques, jusque là évaluées par des appréciations subjectives telles que l'aptitude a l'écrasement sous la dent. Les analyses biochimiques de référence appliquées à l'orge et au malt fini sont trop longues pour être utilisées à chaque étape du procédé. Les malteurs ont donc besoin d'une méthode rapide et objective leur permettant d'apprécier le stade de transformation de leurs orges. L'objectif principal de ce travail était de tester les potentialités des méthodes de spectroscopie vibrationnelle pour suivre le maltage. Les méthodes étudiées ont été la spectroscopie proche infrarouge en réflexion et la spectroscopie moyen infrarouge en réflexion totale atténuée. Ces techniques ont permis de distinguer des échantillons prélèves à des stades de maltage différents et de calculer un indice de désagrégation. Il nous a également été possible de comparer les comportements de différentes variétés d'orge ou de comparer l'évolution d'orges soumises à des recettes de fabrications différentes au cours du maltage. La spectroscopie proche infrarouge, du fait de la forte teneur en eau de l'orge en cours de germination, peut laisser supposer une progression normale de la désagrégation alors qu'il n'en est rien. La spectroscopie moyen infrarouge en réflexion totale atténuée permet, quant à elle, de suivre l'évolution de certains constituants biochimiques tels que la disparition des liaisons ester ou l'augmentation de la teneur en sucre.
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Perrocheau, Ludivine. "Étude des protéines de l'orge au cours des procédés de maltage et de brassage." Nantes, 2005. http://www.theses.fr/2005NANT2006.

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Les protéines solubles de l'orge jouent un rôle majeur dans la formation, la stabilité et la texture de la mousse de bière. Les outils de la protéomique ont permis de mettre en évidence l'ensemble des protéines thermorésistantes de l'orge susceptibles d'être impliquées dans les propriétés moussantes de la bière. Parmi les protéines thermorésistantes majeures, la protéine de transfert de lipides (LTP1) est une albumine bien caractérisée, qui se concentre dans la bière où elle participe à la formation et la stabilité de la mousse. Tandis que la LTP1 d'orge ne présente aucune propriété moussante, la protéine correspondante isolée de la bière est tensioactive. Cette maturation fonctionnelle est liée à la glycosylation par les réactions de Maillard lors du maltage, puis à une dénaturation thermique induite par la réduction des ponts disulfure lors du brassage. De plus, une acylation de la LTP1 se produit pendant l'extraction du malt, ce qui améliore la stabilité structurale de la protéine et ses propriétés moussantes. Cette acylation implique des lipides et des enzymes (lipoxygénases) localisées dans l'embryon. Un suivi de la teneur et de la structure des LTP1 a été effectué tout au long des procédés afin d'identifier précisément les stades où se font les différentes modifications de la LTP1. Une variabilité génétique et environnementale des teneurs dans les différentes formes de LTP1 a été mise en évidence par dosage immunochimique sur un échantillon d'orges brassicoles cultivées dans différentes régions européennes. Enfin, il a été montré qu'une contamination fongique induit la synthèse de LTP1 et conduit à l'apparition de nouveaux adduits lipidiques, phénomènes qui pourraient jouer un rôle dans le giclage de la bière à l'ouverture des bouteilles et des fûts<br>Water-soluble barley proteins play a major role on the formation, stability and texture of head foam. Proteomics tools were used to highlight the heat-stable barley proteins supposed to be involved in the foaming properties of beer. Among heat-stable proteins from barley to beer, the lipid transfer protein (LTP1) is a well characterised albumin, which concentrates in beer where it participates in the formation and stability of head foam. While the barley LTP1 does not display any foaming property, the corresponding beer protein is surface-active. Such an improvement is related both to glycation by Maillard reactions on malting, and to heat unfolding due to the reduction of disulphide bonds on brewing. Moreover, an acylation of LTP1 occurs on malt extraction that improves the structural stability of the protein and its foaming properties. This acylation involves lipids and enzymes (lipoxygenases) located in the embryo. LTP1 content and structure were followed throughout the processes in order to identify precisely at which stages occurred LTP1 modifications. A genetic and environmental variability of LTP1 content was shown by immunoassay on a barley sample grown in various European locations. Then, fungal contamination lead to LTP1 synthesis and appearance of new lipid adducts. These events could play a role in the gushing of beer when bottles were opened
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Gnonlonfoun, Kpèho Eusèbe. "Development of a bacterial biocontrol process applicable in the barley-malt-beer industry." Electronic Thesis or Diss., Université de Lorraine, 2022. https://docnum.univ-lorraine.fr/ulprive/DDOC_T_2022_0188_GNONLONFOUN.pdf.

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La filière orge-malt-bière est particulièrement concernée par les moisissures pathogènes telles que les espèces de Fusarium et leurs mycotoxines, puisqu'elles entraînent de graves problèmes de santé et affectent la qualité de l'orge, du malt et de la bière. Par ailleurs, les questions environnementales et sociétales incitent au développement des alternatives biologiques en remplacement aux méthodes chimiques, dans le cadre des stratégies de gestion des contaminations liées aux mycotoxines. Dans ce contexte, l'objectif principal de cette étude était de développer un procédé de biocontrôle bactérien applicable dans la filière orge-malt-bière afin de protéger le malt vis-à-vis des moisissures et de leurs mycotoxines. Pour ce faire, 57 souches bactériennes isolées d'orge ont été étudiées pour leur activité antifongique contre les souches de Fusarium en milieu solide et en milieu liquide. Les résultats ont montré que douze souches étaient très efficaces, réduisant la croissance fongique de 75 à 100% en milieu solide et la production d'enniatines (ENN) de 31,4 à 99,9% en milieu liquide. De plus, quatre des douze bactéries (Erwinia gerundensis 6E4, Pantoea agglomerans 14D8, Pseudomonas azotoformans 17B7 et Pseudoclavibacter helvolus 18C9) ont été étudiées contre deux souches de F. tricinctum sur des grains d'orge et ont toutes réduit de manière significative la production d'ENN de 31 à 84 %. En outre, ces quatre bactéries ont été étudiées, par micro-maltage, en tant qu'agents de biocontrôle pour la protection du malt contre le développement fongique et la production de mycotoxines (ENN, DON, DON3G, T2 et HT2) pendant le maltage. Les premiers résultats du micro-maltage ont révélé que la souche E. gerundensis 6E4 a pu réduire la charge fongique du malt d'environ 70% tout en réduisant ses teneurs en ENN et DON de 32-50% et 15-33% respectivement, selon l'inoculum bactérien utilisé. Aussi, la qualité technologique des malts issus d'orge inoculée avec E. gerundensis était similaire à celle des malts non traités. Cela montre que la souche bactérienne a amélioré la qualité sanitaire du malt, sans en détériorer la qualité technologique. Enfin, des travaux supplémentaires sont nécessaires pour améliorer l'efficacité des bactéries durant le maltage.Mots clés : Champignons pathogènes, Fusarium, mycotoxines, orge, bio-protection, maltage<br>The barley-malt-beer sector is particularly concerned by pathogenic fungi such as Fusarium species and their mycotoxins as they lead to serious health issues as well as affect the quality of barley, malt, and beer. Environmental and societal issues prompt research toward replacing chemical methods with biological alternatives in strategies aiming for the management of fungal and mycotoxin contamination. In this context, the main goal of this study was to develop a bacterial biocontrol process applicable in the barley-malt-beer sector in order to protect malt from mycotoxinogenic fungi and their mycotoxins. For this purpose, 57 bacterial strains isolated from barley were investigated for their antifungal activity against Fusarium strains in solid medium and in liquid medium. The results showed that twelve strains were highly efficient, as they reduced fungal growth by 75 to 100% in solid medium while reducing enniatin (ENN) production by 31.4 to 99.9% in liquid medium. Besides, four of the twelve bacteria (Erwinia gerundensis 6E4, Pantoea agglomerans 14D8, Pseudomonas azotoformans 17B7, and Pseudoclavibacter helvolus 18C9) were further investigated against two F. tricinctum strains on barley kernels and were all found to significantly reduce ENN production by 31 to 84%. Furthermore, these four bacteria were investigated, through micro-malting, as biocontrol agents for the protection of malt against fungal development and mycotoxin production (ENN, DON, DON3G, T2, and HT2) during the malting of barley. Initial micro-malting results revealed that E. gerundensis 6E4 led to the reduction of the malt's fungal load by about 70% while reducing its ENN and DON contents by 32-50% and 15-33% respectively, depending on the bacterial inoculum used. In addition, barley malts treated with E. gerundensis registered no adverse effect in their technological quality parameters. This is an interesting finding, as it shows that the bacterial strain improved the sanitary quality of malt, without deteriorating its technological quality. Further work is needed to improve the efficiency of the bacteria in malting.Keywords: Pathogenic fungi, Fusarium, mycotoxins, barley, bio-protection, malting
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Zwickert-Menteur, Sophie. "Polymorphisme en iso-électrofocalisation et étude génétique des activités d'enzymes-clés du maltage chez l'orge (Hordeum vulgare L. )." Paris 6, 1996. http://www.theses.fr/1996PA066446.

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Ajib, Budour. "Contribution à la modélisation de la qualité de l'orge et du malt pour la maîtrise du procédé de maltage." Thesis, Université de Lorraine, 2013. http://www.theses.fr/2013LORR0315/document.

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Dans un marché en permanente progression et pour répondre aux besoins des brasseurs en malt de qualité, la maîtrise du procédé de maltage est indispensable. La qualité du malt est fortement dépendante des conditions opératoires, en particulier des conditions de trempe, mais également de la qualité de la matière première : l'orge. Dans cette étude, nous avons établi des modèles polynomiaux qui mettent en relation les conditions opératoires et la qualité du malt. Ces modèles ont été couplés à nos algorithmes génétiques et nous ont permis de déterminer les conditions optimales de maltage, soit pour atteindre une qualité ciblée de malt (friabilité), soit pour permettre un maltage à faible teneur en eau (pour réduire la consommation en eau et maîtriser les coûts environnementaux de production) tout en conservant une qualité acceptable de malt. Cependant, la variabilité de la matière première est un facteur limitant de notre approche. Les modèles établis sont en effet très sensibles à l'espèce d'orge (printemps, hiver) ou encore à la variété d'orge utilisée. Les modèles sont surtout très dépendants de l'année de récolte. Les variations observées sur les propriétés d'une année de récolte à une autre sont mal caractérisées et ne sont donc pas intégrées dans nos modèles. Elles empêchent ainsi de capitaliser l'information expérimentale au cours du temps. Certaines propriétés structurelles de l'orge (porosité, dureté) ont été envisagées comme nouveaux facteurs pour mieux caractériser la matière première mais ils n'ont pas permis d'expliquer les variations observés en malterie.Afin de caractériser la matière première, 394 échantillons d'orge issus de 3 années de récolte différentes 2009-2010-2011 ont été analysés par spectroscopie MIR. Les analyses ACP ont confirmé l'effet notable des années de récolte, des espèces, des variétés voire des lieux de culture sur les propriétés de l'orge. Une régression PLS a permis, pour certaines années et pour certaines espèces, de prédire les teneurs en protéines et en béta-glucanes de l'orge à partir des spectres MIR. Cependant, ces résultats, pourtant prometteurs, se heurtent toujours à la variabilité. Ces nouveaux modèles PLS peuvent toutefois être exploités pour mettre en place des stratégies de pilotage du procédé de maltage à partir de mesures spectroscopiques MIR<br>In a continuously growing market and in order to meet the needs of Brewers in high quality malt, control of the malting process is a great challenge. Malt quality is highly dependent on the malting process operating conditions, especially on the steeping conditions, but also the quality of the raw material: barley. In this study, we established polynomial models that relate the operating conditions and the malt quality. These models have been coupled with our genetic algorithms to determine the optimal steeping conditions, either to obtain a targeted quality of malt (friability), or to allow a malting at low water content while maintaining acceptable quality of malt (to reduce water consumption and control the environmental costs of malt production). However, the variability of the raw material is a limiting factor for our approach. Established models are very sensitive to the species (spring and winter barley) or to the barley variety. The models are especially highly dependent on the crop year. Variations on the properties of a crop from one to another year are poorly characterized and are not incorporated in our models. They thus prevent us to capitalize experimental information over time. Some structural properties of barley (porosity, hardness) were considered as new factors to better characterize barley but they did not explain the observed variations.To characterize barley, 394 samples from 3 years of different crops 2009-2010-2011 were analysed by MIR spectroscopy. ACP analyses have confirmed the significant effect of the crop-years, species, varieties and sometimes of places of harvest on the properties of barley. A PLS regression allowed, for some years and for some species, to predict content of protein and beta-glucans of barley using MIR spectra. These results thus still face product variability, however, these new PLS models are very promising and could be exploited to implement control strategies in malting process using MIR spectroscopic measurements
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Runavot, Jean-Luc. "Maltage à faible hydratation : dégradation des structures pariétales, diffusion et modification des protéines aleuroniques et caractérisation des barrières hydrophobes cuticulaires." Nantes, 2011. http://www.theses.fr/2011NANT2066.

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L'industrie du malt tente actuellement de réduire les coûts énergétiques (touraillage) sans affecter la qualité de malt obtenu. Cette économie d’énergie passe nécessairement par une diminution de la teneur en eau du grain d’orge en fin de trempe et durant la germination. Nous avons choisi d'étudier des paramètres clés de la qualité brassicole des malts concernant leurs capacités diastasiques et pro-mousse. Ainsi la diffusion et les modifications de la LTP1, protéine pro-mousse du malt, ont montré des résultats équivalents pour un malt faiblement hydraté comparé à un malt fortement hydraté. Par contre, le taux d’hydratation du grain affecte la diffusion et l'activité des β-glucanases et en conséquence la dégradation des β-glucanes. Ces effets sont liés à une différence dans la cinétique de diffusion et de synthèse de ces enzymes et peuvent être fortement réduits en augmentant la durée de germination. La migration de l’eau dans le grain suit un cheminement particulier lié au contournement des barrières hydrophobes du grain situées en surface du péricarpe et à l’interface entre aleurone et péricarpe (testa). Sur des variétés produisant, au niveau pilote industriel, des malts qualitativement différents suivant le taux d’hydratation, nous avons remarqué de faibles différences de composition et d’épaisseur entre les assises cuticulaires. En revanche, nous avons mis en évidence une très grande variabilité de composition des cuticules dans les différentes parties du grain, par exemple le scutellum, le sillon ou les glumelles<br>During kilning, reduction of energy costs without impacting significantly the malt quality, represents a major challenge of the malting industry. This energy reduction requires a reduction of barley grain water content at the end of steeping and during germination. In the present work, we focused on key malting quality parameters involved in diastatic power and foam promoting capacities of malt. When analysed in a low hydrated malt and a high hydrated malt, the LTP1 (a foam promoting protein) modifications and its diffusion from the aleurone layer to the starchy endosperm were similar. The hydration level of the grain affects however β-glucanase diffusion and activity, and consequently the β-glucan degradation. These effects are linked to a delay in the synthesis and the diffusion of these enzymes. An increase of the time of germination allows to sharply reduce these effects. According to grain hydrophobic barriers localized at the pericarp surface and at the interface of aleurone and pericarp (testa), water diffusion inside the grain follows a specific pathway. Only weak, although significant, differences in cuticular thickness and composition were observed between cultivars with different malt qualities according to their hydration levels. On the contrary, we observed a great variability in the cuticular composition of the various tissues of the grain e. G. Scutellum, chalaza or husk
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Martel, Claude. "Étude du caryopse de l'orge au cours du développement, de la maturation et du maltage : évolution des amyloplastes et de l'amidon." Nancy 1, 1988. http://www.theses.fr/1988NAN10386.

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La caractérisation, in vivo, de la matière première au cours de son développement, jusqu'à maturation, a été effectuée sur des variétés cultivées en champs dans les conditions agronomiques actuelles. L'étude de sa transformation en malterie a été menée sur des échantillons prélevés directement au cours d'un maltage industriel. Les techniques d'observation structurale et ultrastructurale ont permis de situer les amyloplastes dans leur environnement, au sein du caryopse : répartition cellulaire des différentes populations d'amyloplastes et matériel intersticiel et/ou adhérent. Ces techniques ont, par ailleurs, permis le suivi des modifications morphologiques intervenant au cours de la "germination" induite par le maltage. Ensuite, l'évolution du taux d'amidon, de l'amylose et de l'amylopectine a été suivie tout au long du développement du grain d'orge, de la maturation, puis au cours des étapes de maltage. Cette étude a été effectuée par dosage colorimétrique et adaptation de la chromatographie de perméation de gel. Enfin, on a déterminé la localisation des enzymes amylolytiques (alpha et beta-amylases) à des stades donnés du développement du grain d'orge et au cours des différentes étapes de sa transformation en malt
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Martel, Claude. "Evolution du caryopse de l'orge au cours du développement, de la maturation et du maltage évolution des amyloplastes et de l'amidon /." Grenoble 2 : ANRT, 1988. http://catalogue.bnf.fr/ark:/12148/cb376159039.

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BILLAUD, CATHERINE. "Etude d'oxydoreductases (polyphenoloxydase, catalase, peroxydase et lipoxygenase) presentes dans l'orge de brasserie (hordeum vulgare l. ) et de leur evolution au cours du maltage." Massy, ENSIA, 1999. http://www.theses.fr/1999EIAA0095.

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La qualite organoleptique de la biere peut evoluer defavorablement, lors du stockage, par suite de l'oxydation enzymatique des lipides polyinsatures et des composes phenoliques endogenes de l'orge de brasserie. Notre etude a porte sur une meilleure connaissance de quatre systemes enzymatiques d'oxydoreduction : polyphenoloxydase (ppo), catalase (cat), peroxydase (pod) et lipoxygenase (lox), contenues dans l'orge. Les activites enzymatiques ont ete determinees par polarographie (ppo, lox, cat) ou par spectrophotometrie (pod). Une methode chronometrique de dosage faisant intervenir l'acide l-ascorbique a ete mise au point, pour exprimer l'activite pod en katals et calculer le coefficient d'extinction molaire des produits d'oxydation de differents substrats phenoliques (gaiacol, 4-methylcatechol, acides phenoliques des series benzoique et cinnamique, catechines, l-tyrosine). Un protocole de purification et une caracterisation partielle de la pod et de la lox ont permis de separer deux isoformes de la lox selon leur phi, presentant un comportement different vis-a-vis de l'acide ascorbique et de l'h#2o#2, et cinq fractions pod (quatre basiques et une neutre / anionique) differant par leurs caracteristiques physico-chimiques (hydrophobicite, activation par le ca#+#+, ph optimum de dosage, nature et taux de glycosylation, phi, constantes cinetiques vis-a-vis des substrats et thermosensibilite). Une synthese de novo d'une isoforme de cat pendant la germination de l'orge a ete mise en evidence par electrophorese. La comparaison des niveaux d'activite des oxydoreductases dans neuf varietes d'orge de printemps et d'hiver et l'etude de leur evolution au cours du maltage ont ete realisees.
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Moniod, Olivier. "Etude d'une étape du maltage des grains d'orge conduisant à leur germination : la trempe, son influence sur les activités amylasiques et la présence de composés de type phénolamidique." Dijon, 1987. http://www.theses.fr/1987DIJOS013.

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Etude de la possibilité de malter des grains d'orge dormants. Un système de trempe expérimentale permet d'obtenir des conditions proches de celles requises en malterie industrielle. Ce système de trempe améliore la germination des grains d'orge, par rapport aux tests de germination traditionnels en boite de petri. GA3 ne peut cependant pas provoquer la germination de tous les grains du lot dormant, lors de leur trempe. Les activités amylasiques, notamment alpha-amylasiques, des grains d'orge dormants sont promues de façon très sensible, à l'issue de la trempe dans l'eau distillée, et plus encore dans GA3 à une certaine dose. Le développement des activités alpha-amylasiques des grains d'orge dormants peut alors devenir supérieur à celui des grains d'orge non dormants. L'étude de la composition en diverses substances des extraits phenolamidiques des grains d'orge dormants et non dormants et de leurs eaux de trempe, conduit a envisager la possibilite d'un marquage de la dormance des grains d'orge par certains de ces composes. Parmi eux, les composes "x" et "e" ont deja servi a l'elaboration d'un marquage de la dormance des semences de certaines lignees de petunia. La teneur en "x" et "e" des grains d'orge, evolue au cours de leur trempe, differemment selon qu'ils sont dormants ou non. Le metabolisme de ces composes, sensible a ga3, semble etre lie a la dormance et aux metabolismes contemporains de la germination. La possibilite d'une action directe ou indirecte de ces composes sur la germination, sur la dormance et sur l'evolution des activites amylasiques, est discutee. Le compose "x", extrait des grains d'orge, semble etre de meme nature que celui extrait des semences dormantes de petunia. Sa masse avoisinerait 1000 daltons. Il est constitue d'une partie phenolique liee au tryptophanamide, et d'une troisieme composante qui n'est pas encore identifiee, et qui pourrait conferer au compose "x" sa solubilite dans l'eau. En outre, ce compose presenterait un groupement carboxylique. C'est la première fois que la présence du tryptophanamide est signalée chez les végétaux supérieurs.
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Books on the topic "Maltage"

1

Galea, Chev Joseph. Malta's timeline: A handbook of Maltese chronology. Laga, 1987.

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Galea-Naudi, Joseph. Malta's timeline: A handbook of Maltese chronology. Laga Co., 1989.

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Hull, Geoffrey. The Malta language question: A case history in cultural imperialism. Said International, 1993.

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Donato, Marc. Elisa, la Maltaise: Histoire des Maltais d'Algérie, 1830-1962. Gandini, 2002.

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Castillo, Dennis A. The Maltese Cross: A strategic history of Malta. Praeger Security International, 2006.

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Castillo, Dennis A. The Maltese Cross: A strategic history of Malta. Praeger Security International, 2006.

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Malta. Celebrations Committee of the 25th Anniversary of Independence., Malta. Department of Museums., and Museum of Fine Arts (Valletta, Malta), eds. Malta 25 years independent: Maltese contemporary art exhibition. Celebrations Committee of the 25th Anniversary of Independence, 1989.

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Maltese-English dictionary of architecture and building in Malta: With biographical notes on Maltese and foreign architects who worked in Malta. Midsea books, 2009.

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Bonanno, Anthony. Roman Malta: The archaeological heritage of the Maltese Islands. World Confederation of Salesian Past Pupils of Don Bosco, 1992.

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Maltese and other languages: A linguistic history of Malta. Midsea Books, 2011.

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Book chapters on the topic "Maltage"

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Vella, Sue. "Migrants’ Access to Social Protection in Malta." In IMISCOE Research Series. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-51241-5_20.

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Abstract This chapter analyses social security benefits for migrants in Malta. Since the early years of the millennium, levels of immigration to Malta have increased sharply among both European Union (EU) nationals and third-country nationals. Malta’s accession to the EU, and its booming economy in recent years, has attracted a steadily rising number of EU nationals, while numbers of asylum seekers and other third-country nationals meeting labour shortages in Malta have also risen steadily. The chapter considers the conditions of migrants’ access to unemployment, healthcare, family benefits, pensions and guaranteed minimum resources. In the case of EU nationals, since 2004 they have been entitled to benefits on the same terms as Maltese nationals, except for social assistance which they cannot claim, at least in the first three months of their stay and the subsequent job search period. The case is more complex for third-country nationals whose eligibility differs according to whether they are long-term residents, refugees, asylum-seekers or in Malta on the basis of an employment licence. It is hoped that the recently introduced Integration Strategy may help provide a pathway to equal treatment of migrants who make Malta their home.
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Satariano, Bernadine, and Thérèse Bajada. "The Impact and Complex Effects of the COVID-19 Pandemic on the Working Environment and the Use of Coworking Spaces in Malta." In SpringerBriefs in Applied Sciences and Technology. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-26018-6_13.

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AbstractCoworking spaces in Malta have grown in their presence and use only within the last decade, yet the COVID-19 pandemic may have altered the cultural working office norms of Maltese society. Indeed, this chapter, using in-depth interviews with different groups of people, that is, co-worker owners, employees, traditional employers and members of an employment association, aims to explore how the pandemic may be impacting the coworking industry in complex ways. From the narratives, it emerged that the soft lockdown measures related to the pandemic had caused immediate negative effects due to the fear of contagion on the use of coworking spaces in Malta and the limitations related to social distances in workspaces. However, the pandemic itself may have created a shift within the Maltese context where the idea of remote working is perceived as beneficial and may become more popular. The pandemic may have contributed to the revision of the Maltese employers’ priorities, such as the importance of owning or renting a permanent office space or giving permission to employees to work from home or renting a coworking space for socialisation at work. Therefore, the pandemic may have caused damaging short-term effects to the coworking industry in Malta yet possibly beneficial long-term effects.
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Briffa, Hillary, and Alessandra Baldacchino. "Diaspora Policies, Consular Services and Social Protection for Maltese Citizens Abroad." In IMISCOE Research Series. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-51245-3_20.

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Abstract This chapter assesses the social protection policies enacted by the Maltese government to support Maltese citizens living abroad. First, the current status of the Maltese diaspora and their engagement with the homeland is contextualized, and key infrastructure and policies outlined. In the Maltese legal system, there is no domestic law granting the right to consular or diplomatic protection, however this is offered as a matter of practice based on respect for the fundamental rights of the individual. The strength of historic ties with the destination countries of Maltese emigrants is mainly reflected in the number of Reciprocal Agreements signed between Malta and partner countries. An overview of these formal treaties and their assured benefits is provided. Thereafter, five areas of concern for the social security needs of Maltese diaspora are addressed: unemployment, healthcare, pensions, family-related benefits, and economic hardship. The chapter concludes by acknowledging the communication initiatives between the Maltese government and its citizens abroad; however, it recognises that there is still a long way to go in terms of ensuring democratic participation of citizens in elections. Throughout, the evidence has been compiled primarily as a result of consultation with primary source material, as well as interviews with a range of experts within relevant Maltese governmental bodies.
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Tauber, R., and F. H. Perschel. "Maltase." In Lexikon der Medizinischen Laboratoriumsdiagnostik. Springer Berlin Heidelberg, 2018. http://dx.doi.org/10.1007/978-3-662-49054-9_2023-1.

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Tauber, R., and F. H. Perschel. "Maltase." In Springer Reference Medizin. Springer Berlin Heidelberg, 2019. http://dx.doi.org/10.1007/978-3-662-48986-4_2023.

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Mangion, Marie-Louise. "Malta's tourism development: themes, impacts, challenges, patterns and contrasts: pointers for a framework for short/long-term tourism development." In Tourism planning and development in Western Europe. CABI, 2022. http://dx.doi.org/10.1079/9781800620797.0003.

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Abstract This chapter explores tourism development in Malta from a policy perspective. It focuses on the policy content of 15 official documents, identifying first concepts and themes underlying Malta's tourism development, secondly tourism's impacts and challenges as recognized in the policy documents and then drawing parallels and contrasts which feature therein. Based on this analysis, a framework relating to short-term and long-term tourism development in a European island context is proposed.
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Maas, Suzanne, and Maria Attard. "Shared Mobility Services in Malta: User Needs and Perceptions." In Sustainable Mobility for Island Destinations. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73715-3_5.

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AbstractMalta is a small island state home to nearly half a million inhabitants. It is a major tourist destination in the Mediterranean, with visitor numbers totalling 2.6 million in 2018. There are 799 vehicles for every thousand inhabitants and the modal split shows a 74.6% reliance on the car. Ownership and use of private cars are at an all-time high in Malta. This dependence on the car has increased congestion and given rise to parking issues in many localities, taken-up limited space in the urban area, increased air and noise pollution, and created accessibility problems for pedestrians and cyclists. Shared mobility services (bicycle, car, scooter sharing) have been introduced in Malta very recently. Malta is one of the case study sites in the CIVITAS DESTINATIONS project, which focused on sustainable mobility in tourist destinations. As part of the project, a survey was conducted to understand the awareness and acceptance of these shared mobility services by Maltese residents (n = 1,100). Insights from this survey used to understand user needs and perceptions in light of such mobility innovations and what might encourage people to start using them as an alternative to private car use.
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Fenech, Luke. "The Representation of Whiteness in Malta and Maltese Education." In Handbook of Critical Whiteness. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-1612-0_98-1.

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Bährle-Rapp, Marina. "Maltose." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_6268.

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Rubin, Aaron D., and Lily Kahn. "Maltese." In Jewish Languages from A to Z. Routledge, 2020. http://dx.doi.org/10.4324/9781351043441-28.

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Conference papers on the topic "Maltage"

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Borg, Colin. "The influence of globalisation and massification on public higher education in Malta: assessing the contextual realities." In Fourth International Conference on Higher Education Advances. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/head18.2018.7974.

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The main question that this paper seeks to explore is: What contextual factors and conditions are contributing to the present higher education environment in Malta? To address this question, the author conducts a systematic study by examining the changing context of higher education from a legislative, economic and political perspective. The aim of this paper is to outline the determining influences that are shaping Malta’s higher education context.The research methods employed in this paper are mainly two: the first method involves the analysis of documents and data published in international academic journals and local reports. Statistics published by the National Commission for Further and Higher Education (NCFHE) and the National Statistics Office (NSO) were the main sources of local Maltese statistics. The second research method involves national and institutional data that was specifically requested by the author and that was never published before. NCFHE, the University of Malta (UM) and Malta College for Arts, Science and Technology (MCAST) were asked to provide data in order to present a comparative analysis by comparing local data with what has been published internationally. UM and MCAST are the two main public Maltese higher education institutions. In all instances headcount data is presented.
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Gatt, Suzanne, Charmaine Bonello, Josephine Deguara, et al. "Exploring The Influence of COVID-19 on Initial Teacher Education in Malta: Student Participation in Higher Education." In Seventh International Conference on Higher Education Advances. Universitat Politècnica de València, 2021. http://dx.doi.org/10.4995/head21.2021.12794.

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The COVID-19 pandemic forced a rapid transition from onsite to online learning spaces for initial teacher education (ITE); with Universities even adopting new modes of pedagogy and assessment. This study explores: (1) how Maltese ITE undergraduate early years and postgraduate primary education students dealt with more remote forms of learning during the pandemic in Malta, and (2) the teaching/lecturing modes used, by lecturers, for remote learning, assessment and concerns that tie-in with broader student wellbeing. The data were gathered through an online quantitative survey designed to collect information about ITE students’ views. Student responses strongly suggest that in the eventuality of an ongoing vaccination ‘post-COVID’ era, ITE within HE programmes should consider revisiting the course content and delivery, supporting and fostering, blended and online approaches. A ‘blind spot’ reflecting the struggle for independence, autonomy, and control during COVID-19 in a postcolonial Maltese Higher Eduction context also emerged. The insights gained highlight how ITE students’ views on their experiences of online pedagogy, assessment, and how these new modes impacted their wellbeing within a Maltese HE context can serve to inform policy and practice. These results emphasize the need to promote participatory research amongst university students as key to inform HE policy and practice. Keywords: Initial Teacher Education; Online learning; Covid-19; student participation; Higher Education
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Barilaro, L. "Exploring aerospace advancements and global collaborations: a comprehensive analysis of MCAST's aerospace program in Malta." In Aeronautics and Astronautics. Materials Research Forum LLC, 2023. http://dx.doi.org/10.21741/9781644902813-63.

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Abstract. This paper provides an overview of the Aerospace Program at the Malta College of Arts, Science and Technology (MCAST). The program comprises of four main projects that aim to address different challenges in the aerospace industry, in particular in the field of protection of aerospace structures and systems from space debris impacts. The first project focuses on the development of 3D printed Kevlar shields for aerospace applications. The outcome of this project is the development of repair strategies for inflatable manned modules in space and efficient small satellite shields. The second project describes the use of cold-welding phenomenon for spacecraft repair, in collaboration with South East Technological University (SETU), Ireland. The project aims to develop an experimental test rig to apply custom repair patches of different materials to pre-damaged metallic structures and monitor the performance of the adhered joint in low orbit and during re-entry. The third project presents a collaboration between MCAST and the University of Padova to develop a single stage Light-Gas Gun (LGG) impact facility in Malta. Finally, the paper discusses MCAST's participation in Malta's third space bioscience experiment launched to the International Space Station led by the University of Malta. The experiment aims to investigate how microgravity affects the behaviour of foot ulcer microbiomes in Type 2 Diabetes Mellitus patients. The project marks a significant milestone for both MCAST and the University of Malta. The projects presented in this paper reflect MCAST's commitment to contribute to the advancement of the aerospace industry and offer new opportunities for research, development, and commercialization.
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Cortis, Keith, Judie Attard, and Donatienne Spiteri. "Malta National Language Technology Platform: A vision for enhancing Malta’s official languages using Machine Translation." In First Workshop on Multimodal Machine Translation for Low Resource Languages. INCOMA Ltd. Shoumen, BULGARIA, 2021. http://dx.doi.org/10.26615/978-954-452-073-1_003.

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Vassallo, Diane, and Leonard Busuttil. "Integrating Computational Thinking into Classroom Practice: A Case Study." In ATEE 2022 Annual Conference. University of Latvia Press, 2023. http://dx.doi.org/10.22364/atee.2022.40.

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Recent educational developments have seen increasing attention attributed to Computational Thinking (CT) and its integration into school curricula. This has brought along a series of challenges for teachers integrating CT into their practice. The study presented in this article explores the journey of a Maltese secondary school teacher in his efforts to integrate CT within the context of a Math club. The teacher participant was recruited from the Malta EU Codeweek summer school, a pilot initiative that stemmed from the EU Codeweek’s Train the Trainer programme carried out during summer 2021. The qualitative methodology involved a case study research, with data collected from an online discussion forum, interviews with the participant teacher as well as an analysis of the teaching material developed by the teacher. The results shed light on the CT aspects that were used to scaffold the teaching of mathematical concepts and highlight the challenges and obstacles that the teacher encountered in his integration efforts. The discussion proposes that non-formal learning environments, such as in-break activities, can serve as test-beds for CT integration and emphasises the need for CT to be introduced much earlier on in Maltese schools. Ultimately, this study can substantially help inform further research and practice around the integration of CT in classroom practice.
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Gerada, Eleanor, Hugo Agius Muscat, Liberato Camilleri, and Stephen Montefort. "Decreasing prevalence of wheezing and rhinitis but not eczema in 12- to 15- year old Maltese children over two decades (ISAAC-Malta)." In Annual Congress 2015. European Respiratory Society, 2015. http://dx.doi.org/10.1183/13993003.congress-2015.pa1338.

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Twist, Alina. "Morphological productivity in Maltese verbs." In 3rd Tutorial and Research Workshop on Experimental Linguistics. ExLing Society, 2019. http://dx.doi.org/10.36505/exling-2010/03/0049/000169.

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Lo Leggio, Leila, Florence Dal Degan, Peter Poulsen, and Sine Larsen. "STRUCTURE OF MALTOSE O-ACETYLTRANSFERASE." In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.468.

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Williams, Aiden, Kurt Abela, Rishu Kumar, et al. "UM-DFKI Maltese Speech Translation." In Proceedings of the 20th International Conference on Spoken Language Translation (IWSLT 2023). Association for Computational Linguistics, 2023. http://dx.doi.org/10.18653/v1/2023.iwslt-1.41.

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Micallef, Paul. "Rule based lexical analysis of Maltese." In the Workshop. Association for Computational Linguistics, 1998. http://dx.doi.org/10.3115/1621753.1621772.

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Reports on the topic "Maltage"

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Sharkey, Thomas D. Maltose Biochemistry and Transport in Plant Leaves. Office of Scientific and Technical Information (OSTI), 2010. http://dx.doi.org/10.2172/971070.

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Weber, Andreas P. M. Maltose Biochemistry and Transport in Plant Leaves. Office of Scientific and Technical Information (OSTI), 2008. http://dx.doi.org/10.2172/928757.

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Sharkey, Thomas D. Maltose Biochemistry and Transport in Plant Leaves. Office of Scientific and Technical Information (OSTI), 2012. http://dx.doi.org/10.2172/1039496.

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Novichkova, Tatiana. Political administrative map of Malta. Edited by Nikolay Komedchikov and Alexandr Khropov. Entsiklopediya, 2012. http://dx.doi.org/10.15356/dm2016-02-12-6.

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Abdellatif, Omar S., and Ali Behbehani. Malta COVID-19 Governmental Response. UN Compliance Research Group, 2021. http://dx.doi.org/10.52008/mlt0501.

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The International Health Regulations (2005) are legally binding on 196 States Parties, Including all WHO Member States. The IHR aims to keep the world informed about public health risks, through committing all signatories to cooperate together in combating any future “illness or medical condition, irrespective of origin or source, that presents or could present significant harm to humans.” Under IHR, countries agreed to strengthen their public health capacities and notify the WHO of any such illness in their populations. The WHO would be the centralized body for all countries facing a health threat, with the power to declare a “public health emergency of international concern,” issue recommendations, and work with countries to tackle a crisis. Although, with the sudden and rapid spread of COVID-19 in the world, many countries varied in implementing the WHO guidelines and health recommendations. While some countries followed the WHO guidelines, others imposed travel restrictions against the WHO’s recommendations. Some refused to share their data with the organization. Others banned the export of medical equipment, even in the face of global shortages. The UN Compliance Research group will focus during the current cycle on analyzing the compliance of the WHO member states to the organizations guidelines during the COVID-19 pandemic.
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Accius, Jean, Justin Ladner, and Staci Alexander. Global Longevity Economy Outlook: Malta Infographic. AARP Research, 2022. http://dx.doi.org/10.26419/int.00052.046.

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Short, Edward C. Malta: Strategic Impact During World War II. Defense Technical Information Center, 2000. http://dx.doi.org/10.21236/ada378250.

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Li, Xuan, and Anton Navazo. EIC MALTA Enclosure and Mounting Structure report. Office of Scientific and Technical Information (OSTI), 2022. http://dx.doi.org/10.2172/1891796.

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Farazi, Mena, Michael Houghton, Margaret Murray та Gary Williamson. Systematic review of the inhibitory effect of extracts from edible parts of nuts on α-glucosidase activity. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.8.0061.

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Abstract:
Review question / Objective: The aim of this review is to examine inhibitory effect of functional components in extracts from edible nuts on α-glucosidase activity. At the end of this review the following questions will be addressed by summarizing data of in-vitro studies: which nut extract has the strongest inhibitory effect? Which functional component (e.g. polyphenols) has the strongest inhibitory effect against α-glucosidase? Are there any differences between inhibition of α-glucosidase from different sources (e.g. yeast and mammalian)? Condition being studied: Any papers looking at inhibition of α-glucosidase activity (a carbohydrate digestive enzyme; includes sucrase, maltase and isomaltase activities) by extracts of edible parts of nut will be included in this review. Papers looking at other parts of nut plants and other enzymes will be excluded.
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10

Vivarelli, Alessandro. The Axis and the Intended Invasion of Malta in 1942: A Combined Planning Endeavor. Defense Technical Information Center, 2014. http://dx.doi.org/10.21236/ad1003811.

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