Academic literature on the topic 'Malte'

Dans ce travail, j'engage une réfléxion sur l'entrelacement entre mémoire sociale, écriture de l'histoire et patrimoine politique à Malte après 1964, année où l'archipel obtint formellement son indépendance du Royaume-Uni. C'est, en effet, à l'orée de cette période qu'une circulation animée de mémoires et récits en conflits, autant qu'une historiographie autochtone, ont pris leur essor, s'organisant le long d'une mise en discours d'un peuple essentiellement divisé, affligé par la maladie d'un désaccord intrinsèque et perpétuel, obstacle majeur au développement d'une nation occidentale moderne, mais également pilier de l'intimité culturelle Maltaise et point de convergence de la mémoire individuelle et sociale de l'archipel. De ce désaccord, le bipartisme nationaliste/travailliste constitue l'expression la plus contingente et répandue. Néanmoins, au delà de la connotation négative habituekllement attachée à un factionnalisme excessif, ce travail en vient finalement à envisager l'usage actif et stratégique de l'opposition des mémoires, des opinions et des positions; toutes ressources alimentant un dépôt fluide, partagé et commun, de symboles, fragments de souvenirs, anecdotes et sentiments que les individus utilisent couramment pour se raconter, se contextualiser dans le temps et l'espace et, parfois, trouver au sein de leur milieu social et symbolique un passage vers d'autres positionnements, plus avantageux encore; et ce, en une permanente conjugaison entre institutionnel et intime, présent et passé<br>This work deals with the weaves of political heritage, writing of history and social memory in the Maltese archipelago after 1964, when Malta gained independence from the united kingdom, allowing nevertheless the permanence on its soil. What we can witness from that moment is both the rise of a native historiography and of a wide range of conflicting stories and memories aligned along the mise en discourse of a country marked bu a so-called disease of deep-seated and incurable dual opposition, with the labourite/nationalist contrast as one among its main visible and pervasive manifestations. However, the study goes beyond the negative qualities attached to the political opposition, stressing the active, profitable and strategic use of such an opposition of memories, positions and opinions as an ensemble of material, intangible and relational resources beyond all its implied negative qualities. It also aims to demonstrate that, far from being utilized by individuals of both sides just in order to tell, define and contextualize themselves over time and space along each chosen position, the same fluid structure can also offer the possibility to cross the lines of the latter, in search of a better access to the above-mentioned resources, both in the present and in the past

La thèse présentée concerne l'étude de l'histoire de l'archipel maltais dans l'Antiquité. L'auteur s'est tout d'abord attaché à l'étude des sources classiques relatives à Melita et Gaulos. Celles-ci témoignent entre autres de liens existant entre Cicéron et l'île de Malte. Le deuxième chapitre est consacré à l'économie et aux routes. La plus importante ressource de l'économie maltaise était constituée par les activités artisanales liées au travail des tissus. Un autre aspect intéressant de l'économie maltaise à l'époque romaine est représenté par les très nombreuses villae caractérisées par la présence d'engins destinés à presser les olives qui attestent que la culture de l'olivier devait être autrefois très amplement diffusée. Le troisième chapitre est consacré à la documentation épigraphique qui permet de connaître quelques aspects de la vie politico-institutionnelle. Les inscriptions maltaises sont au nombre de 53. Nous savons que les deux îles, à l'époque impériale, furent administrées par un procurateur. Les diverses phases institutionnelles de la provincia Sicilia, démontrent que les deux îles furent administrées à l'époque tardo-républicaine par le propréteur de Sicile. Autre élément à émerger de l'étude des inscriptions, la persistance de la culture grecque, encore au Ier siècle ap. J. -C. , et qui semble indiquer que le processus de romanisation des deux îles a été plutôt lent. Parmi les inscriptions maltaises, l'on a distingué un groupe de textes qui témoignent d'actes d'évergétisme de la part de notables et qui permettent de compléter les données archéologiques, car certains d'entre eux font référence à des monuments publics restaurés ou embellis grâce à la munificence des patrons de la cité<br>The thesis presented relates to the study of the history of the Maltese archipelago in Antiquity. The author first of all pursued the study himself of the traditional sources relative to Melita and Gaulos. Those testify inter alia bonds existing between Cicéron and the island to Malta. The second chapter is devoted to the economy and the roads. The most important resource of the Maltese economy was consisted the artisanal activities related to the work of fabrics. Another interesting aspect of the Maltese economy at the time Roman is represented by the very many villae characterized by the presence of machines intended to press the olives which attest that the culture of the olive-tree was formerly to be very amply diffused. The third chapter is devoted to the epigraphic documentation which makes it possible to know some aspects of the politico-institutional life. The Maltese inscriptions are 53. We know that the two islands, at the time imperial, were managed by a procurator. The various institutional phases of the provincia Sicilia, show that the two islands were managed at the time tardo-republican by the propretor of Sicily. Another element to emerge from the study of the inscriptions, the persistence of the Greek culture, still in Ist century p. J. -C. , and which seems to indicate that the process of romanisation of the two islands was rather slow. Among the Maltese inscriptions, one distinguished a group from texts which testify to acts of evergetism on behalf of notable and which allow to supplement the archaeological data, because some of them refer to public monuments restored or embellished thanks to the munificence of the owners of the city

Minuscule etat insulaire en mediterranee, malte constitue un veritable paradoxe pour le geographe. L'absence de ressources energetiques, le grave probleme du manque d'eau, la marginalisation de l'agriculture, placent l'archipel dans une situation d'autant plus difficile que malte est un des etats les plus densement peuples au monde et que l'exiguite de son territoire semble compromettre dangereusement les perspectives d'un developpement autonome. Dans un tel contexte, la prosperite economique qui s'affiche aujourd'hui a de quoi surprendre. Sous-traitance industrielle, tourisme et activites offshore se combinent pour assurer un developpement economique qui autorise aujourd'hui l'archipel a pretendre a l'integration europeenne. Au coeur de l'actualite politique maltaise, la question de l'europe souligne les ambiguites et la fragilite d'une societe insulaire en quete d'identite<br>Island microstate in the mediterranean, malta is a real paradox for the geographer. The lack of any raw material, the deap problem of the shortage of water, the decline of agriculture, put the maltese islands in a situation all the more difficult as malta is one of the most densely populated state in the world, and as its smallness seems to compromise seriously the perspectives of a self development. In such a situation, the economic prosperity which takes place today is very surprising. Foreign industrial investments, tourism, offshore activities, contribute to ensure an economic development which allows the maltese islands to ask for the membership of the european union. In the limelight of the maltese political actuality, the question of europe enhances the ambiguity and the fragility of an island society in search of its identity

Made available in DSpace on 2014-06-11T19:31:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-12-04Bitstream added on 2014-06-13T19:41:55Z : No. of bitstreams: 1 curi_ra_dr_botfca.pdf: 719407 bytes, checksum: 13e68cb2e5f222568631bedf8eca32df (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Universidade Estadual Paulista (UNESP)<br>O objetivo do presente trabalho foi produzir cervejas utilizando cevada como adjunto de malte e compará-las, quanto ao valor calórico, característica físico-química e sensorial, com cervejas puro malte (primeira fase), e com cervejas produzidas com 60% de malte/cevada e 40% de maltose de milho, usado como adjunto (segunda fase). Além disso, verificou-se a possibilidade de quantificar cada um dos adjuntos empregados na fabricação das bebidas, utilizando a metodologia de isótopos estáveis dos elementos químicos carbono (13C) e nitrogênio (15N). A pesquisa foi dividida em duas fases: a) produção de cerveja utilizando malte e cevada em diferentes proporções; b) produção de cerveja utilizando malte, cevada e maltose de milho, sendo que as bebidas foram elaboradas com diferentes quantidades de malte e cevada, porém foi fixada a proporção de maltose de milho. O mosto foi inoculado com levedura cervejeira de baixa fermentação. A fermentação transcorreu a 10oC e foi acompanhada com medições diárias até o valor de 1°Brix acima da atenuação limite. Quando atingiu esse valor, a cerveja foi engarrafada manualmente e levada ao freezer à temperatura de 0°C por 15 dias, para que ocorresse a maturação. A carbonatação ocorreu na própria garrafa, através da fermentação do açúcar residual presente na cerveja, por ação de leveduras remanescentes. No 16º dia, iniciaram-se as análises. Verificou-se que, com a utilização crescente de cevada como adjunto de malte, houve queda na intensidade da cor nos mostos e nas cervejas das fases 1 e 2. O tempo de retenção (estabilidade) da espuma aumentou nas cervejas formuladas com malte e cevada (fase1) e manteve-se igual para os tratamentos que 2 utilizaram malte, cevada e maltose de milho (fase2). A aceitabilidade das cervejas foi menor nas duas fases. A quantidade de calorias encontrada nas bebidas não foi influenciada...<br>The aim of the present work was to produce beer by using barley as malt adjunct and to compare them, according to its caloric value, physical-chemical and sensorial characteristics, with pure malt beers (first phase), and with beers produced with 60% of malt/barley and 40% of corn maltose, used as an adjunct (second phase). Moreover, the possibility of measuring each one of the adjunct employed in the beverage production was checked, by using the stable isotopic methodology of carbon (13C) and nitrogen (15N) chemical elements. The research was divided into two phases: a) beer production by using malt and barley in different proportions; b) beer production by using malt, barley and corn maltose, having in mind that the beverages were elaborated with different amounts of malt and barley, however the proportion of corn maltose was established. The wort was inoculated with the lager yeast of bottom fermentation. The fermentation passed at 10oC and was followed up with daily measurements to the value of 1oBrix over the limit attenuation. When it reached this value, the beer was bottled by hand and placed in the freezer at the temperature of 0oC for 15 days, for to take place the maturation. The production of CO2 occurred in the bottle, through the residual sugar fermentation present in the beer, by the action of the remaining yeast. In the 16TH day, the analyses were started. Was it verified that, with the increasing utilization of barley as a malt adjunct, there was a decrease of color intensity of worts and in the beers of phases 1 and 2. The time of retention (stability) of the foam increased in the beers which were 4 prescribed with malt and barley (phase 1) and remained equal to the treatments that used malt, barley and corn maltose (phase 2). The acceptability of beers was smaller in the two phases. The quantity of calories found in the beverages was not... (Complete abstract click electronic access below)

Loin d’être une nouveauté, les revendications fascistes autour de « l’italianité » de la Corse et de Malte prennent la suite des campagnes irrédentistes de l’époque crispienne. A partir de 1923, les mêmes arguments d’ordre géographique, historique, linguistique ou ethnographique, tout comme les supposés liens culturels entre les élites italiennes, corses et maltaises du XIXe siècle, furent à nouveau au coeur du débat. Cette défense d’une l’italianité corse et maltaise, tout comme le mythe du Risorgimento méditerranéen, ne constitue cependant qu’une réactualisation de la politique impérialiste de la Rome antique dans le Lebensraum italien qui se concrétise autour du concept de Mare Nostrum.Cette recherche a ainsi permis de combiner l’étude des structures de sociabilité culturelle et scientifique liés à la valorisation linguistique avec une nouvelle l’analyse de la politique méditerranéenne de l’Italie fasciste, tout en gardant une approche sociale et politique des réseaux et vecteurs internes de l’autonomisme corse et du nationalisme maltais. En abordant la question de l’irrédentisme en Corse et à Malte émerge alors le problème de la proximité linguistique des idiomes locaux avec la langue italienne. Dans les deux cas, nous nous heurtons à une des plus délicates questions de l’histoire corse et maltaise: le désir d’autonomie et indépendance. Les fascistes, en s’appuyant sur des arguments d’ordre culturel et en faisant appel aux revendications des populations issues des mauvaises conditions économiques, ont cherché à rallier à la cause irrédentiste les plus fervents opposants aux gouvernements français et anglais: les membres du Parti Corse d’Action (PCA) et du Parti Nationaliste Maltais. Ce problème linguistique qui aurait dû se cantonner à un débat purement scientifique, a ainsi été dévoyé sur le terrain politique au profit des irrédentistes fascistes et des nationalistes corses et maltais<br>In 1923 the Fascist regime began a propaganda campaign by claiming the territories of Corsica and Malta, held by France and Great Britain, that were deemed to be Italian lands. The Fascist regime produced literature on Corsica and Malta that justified that both islands were Italian lands based on historic, ethnic, and linguistic grounds. The Fascists quoted historical, geographical, linguistic, ethnographic and cultural relations between the Italian peninsula and the island elite during the nineteenth century, in order to present evidence of the Italianità of Corsica and Malta. The Fascist regime activate cultural institutions and the majority of the Italian intellectuals in order to justify, on the ideological level, the irredentist and imperial ambitions in the Mediterranean basin. This research aims to investigate the myth of the Risorgimento Mediterranean, a myth that was created in order to explain to Italian public opinion the Mussolini's foreign policy regarding Corsica and Malta. The myth of the Risorgimento Mediterranean created a strong link between the imperial mission of ancient Rome and the "Mediterranean destiny" of the House of Savoy. It gradually became a prevalent subject in Fascist publications and writings of personalities of the Italian cultural life. This study aims to examine the distance and the convergence between the mythological construction of the Risorgimento Mediterranean and the reality of the Fascist territorial claims in the Mediterranean, in particular on Corsica and Malta

Cette these est une etude du droit maltais de la terre depuis l'epoque de la prehistoire jusqu'a la periode moderne. L'histoire du droit de la terre suit etrangement l'histoire de malte ; depuis le debut malte a ete soumise a la regle de la puissance colonisatrice du moment : pheniciens, grecs, carthaginois, romains, arabes, normands, souabes, angevins, castillans, chevaliers, francais, anglais, de meme qu'elle a ete soumise a l'influence de l'eglise catholique romaine. L'independance est recente, le 21 septembre 1964 et ce n'est que le 13 decembre 1974 que malte est devenue une republique, avec la victoire du parti travailliste (malta labour party). Cependant, depuis la seconde guerre mondiale il y a un profond changement dans le droit maltais de la terre. On s'oriente vers un autre droit de la terre ou l'etat est de plus en plus present et de plus en plus interventionniste et l'eglise de moins en moins puissante. Le droit de la terre depend d'organismes administratifs, les "boards", autant que des traditionnelles cours de justice. Le droit de la terre a malte, en 1986, cede le pas au droit de la construction et de l'urbanisme. Mais c'est toujours le droit foncier meme s'il s'agit de l'immeuble bati plus que de l'immeuble non-bati, du terrain constructible plus que du terrain non constructible, c'est-a-dire la terre agricole. Cette mutation du droit de la terre c'est en fait la mutation sociale et economique de malte. Malte ne veut plus etre une economie de forteresse qui implique une necessaire dependance d'une presence militaire etrangere. Elle entend realiser pleinement son independance. Mais ce desir sera-t-il realise ?<br>This thesis is a study of the maltese land law since the prehistoric era up till the modern times. The history of the land law goes hand in hand with the history of malta. Malta has always been ruled by different colonialist powers : phoenicians, carthaginians, greeks, romans, arabs, normans, suabians, angevines, aragonese, castillians, the knights of st john, french, english, as well as the influence of the roman catholic church. Malta obtained its independence on the 21 st of september 1964 and it was only on the 13 th of december 1974 that malta became a republic with the victory of the labour party (malta labour party). However since the second world war there has been a substantial change in the maltese land law. The state became more present and the church lost a great deal of its power. The land law became more dependent on administrative organizations, the "boards" rather than the traditional courts of justice. The land law in malta in 1986 has given way more and more to the law of construction and urbanism ; however it is still the land law which governs in all cases be it for the construction or agricultural land. This change in the land law follows in fact the social and economic change in malta. Malta no longer wants to remain a fortress economy (the island's economy has been repeatedly maintained as a fortress economy), and this implied a necessary dependence on a foreign military presence. Malta hopes to fully realize its independence but will this hope become a reality !

Le chevalier de l’Ordre de Malte est à la fois un religieux et un militaire, formé aux arts de la guerre sur terre comme en mer. La « Religion », l’Ordre de Saint-Jean de Jérusalem, possède de nombreux biens sur le territoire français, lui conférant la particularité d’être un véritable État dans l’État. L’Ordre répartit ses possessions en Langue, dont la Langue de Provence couvrant la France méridionale constitue sa première fondation historique. Les chevaliers sont alors tenus de passer des commandes artistiques pour embellir ces biens qu’ils administrent. Certains font à cet égard figure d’esthètes en s’intéressant de près aux cercles artistiques locaux, que ceux-ci soient académiques ou non. Réalisée à partir des grands exemples connus en Langue de Provence, cette étude consiste d’abord à analyser et à définir, selon une approche sociologique, les pratiques de la commande artistique des chevaliers. Dans un second et troisième temps, il s’agit plusspécifiquement de saisir les enjeux iconographiques et stylistiques des réalisations. Enfin, les systèmes d’échanges artistiques entre Malte et la Langue de Provence sont observés. Ceux-ci témoignent du rôle des chevaliers dans l’émergence de nouvelles représentations concernant leur Ordre et son île. Cette thèse cherche à comprendre les mécanismes qui sous-tendent l’exercice du mécénat et leurs répercussions sur l’ensemble d’une production artistique<br>A knight of the Order of Malta was both a monastic and a soldier trained in the arts of land and sea warfare. The “Religion” – the Order of Saint John of Jerusalem – owned much property in France, thereby earning the quality of State within a State. The Order divided its possessions into Langues, of which the Langue of Provence covering southern France was aninitial foundation. The knights had the duty to commission works of art to embellish the properties they governed. Some of them showed true aestheticism and took great interest in local artistic circles, academic or otherwise. This paper starts by taking some well-known works in the Langue of Provence to analyse and describe the practice of artistic commission by the knights from a sociological standpoint. It goes on go discuss more specifically the iconographic and stylistic features of the works and then examines the systems of art exchanges between Malta and the Langue of Provence which highlight the part played by the knights in the development of new representations of their Order and its island. The thesis aims to gain insight into the underlying mechanisms at work in the practice of patronage and their impact on artistic output as a whole

O teor de β-glucanas interfere diretamente nos parâmetros de qualidade do malte para a produção de cerveja, principalmente na etapa de filtração. Elevadas concentrações de β-glucanas na cevada exigem maior tempo e temperatura na maceração e germinação. A aplicação de β-glucanase comercial é uma alternativa para reduzir o conteúdo de β-glucanas. Este trabalho teve como objetivo analisar o efeito da adição da β-glucanase no malte produzido a partir das cultivares de cevada BRS - Cauê e Elis (safra 2013/2014) com um tempo reduzido de germinação. As cultivares foram submetidas a micromalteações com 96 horas (convencional) e 64 horas (tempo reduzido) de germinação. As análises de β-glucanas e de qualidade da cevada, do malte e do mosto foram realizadas segundo a metodologia analítica EBC (European Brewery Convention). As cultivares BRS - Cauê e Elis, germinadas com 96 h apresentaram respectivamente os teores de 90,7 e 64,3 mg/L de β-glucanas. O processo com 64 h de germinação resultou em teores acima do limite máximo recomendado pela EBC (178 mg/L), sendo 320,0 e 370,7 mg/L para os maltes das cultivares BRS-Cauê e Elis respectivamente. A aplicação de 100 mg/kg de β- glucanase no malte produzido com 64 h de germinação reduziu os teores de β- glucanas para 74,7 (BRS-Cauê) e 81,7 mg/L (BRS-Elis). Houve uma redução no teor de β-glucanas de 76,67% para BRS - Cauê e 77,96% para BRS - Elis. Sendo que para o malte da cultivar BRS - Cauê a aplicação de 25 mg/kg da enzima e para a BRS - Elis a aplicação de 50 mg/kg foram suficientes para a obtenção de maltes com teores de acordo com o recomendado. A redução nos valores de viscosidade também foi observada. A aplicação da β-glucanase comercial reduziu o teor de β- glucanas no malte produzido em um tempo menor de germinação permitindo a otimização do tempo no processo de malteação.<br>The β-glucan content interferes directly in the malt quality parameters for the production of beer, especially in the filtration step. High β-glucans concentrations in barley require more time and temperature in the steeping and germination. The application of a commercial β-glucanase is an alternative to reduce the content of β- glucans. This study aimed to analyze the effect of the addition of β-glucanase in malt produced from barley cultivars BRS - Cauê and Elis (season 2013/2014) with a reduced germination time. The cultivars were subjected to micromalteações 96 hours (conventional) and 64 hours (reduced time) germination. The analyzes of β-glucans and quality of barley, malt and wort were performed according to the analytical methodology EBC (European Brewery Convention). The BRS - Cauê and Elis, germinated after 96 hours respectively showed the levels of 90.7 and 64.3 mg / L of β-glucans. The process with 64 h of germination resulted in levels over the maximum limit recommended by the EBC (178 mg / L), with 320.0 and 370.7 mg / L for the malts of BRS-Cauê and Elis cultivars respectively. The application of 100 mg / kg of malt β-glucanase produced in 64 h germination lowered β-glucan content to 74.7 (BRS-Cauê) and 81.7 mg / L (BRS-Elis). There was a reduction in β-glucan content of 76.67% for BRS - Cauê and 77.96% for BRS - Elis. Since for malt cultivar BRS - Cauê application of 25 mg / kg of the enzyme and the BRS - Elis application of 50 mg / kg was sufficient to obtain malt content according to recommended. The reduction in viscosity values were also observed. The application of commercial β-glucanase reduced the β-glucan content in malt produced in a shorter germination allowing the optimization of time in the malting process.

Orientador: Waldemar Gastoni Venturini Filho<br>Banca: Léa Silvia Sant'Ana<br>Banca: Carlos Ducatti<br>Banca: André Ricardo Alcarde<br>Banca: Teresa Cristina Zangirolami<br>Resumo: O objetivo do presente trabalho foi produzir cervejas utilizando cevada como adjunto de malte e compará-las, quanto ao valor calórico, característica físico-química e sensorial, com cervejas puro malte (primeira fase), e com cervejas produzidas com 60% de malte/cevada e 40% de maltose de milho, usado como adjunto (segunda fase). Além disso, verificou-se a possibilidade de quantificar cada um dos adjuntos empregados na fabricação das bebidas, utilizando a metodologia de isótopos estáveis dos elementos químicos carbono (13C) e nitrogênio (15N). A pesquisa foi dividida em duas fases: a) produção de cerveja utilizando malte e cevada em diferentes proporções; b) produção de cerveja utilizando malte, cevada e maltose de milho, sendo que as bebidas foram elaboradas com diferentes quantidades de malte e cevada, porém foi fixada a proporção de maltose de milho. O mosto foi inoculado com levedura cervejeira de baixa fermentação. A fermentação transcorreu a 10oC e foi acompanhada com medições diárias até o valor de 1°Brix acima da atenuação limite. Quando atingiu esse valor, a cerveja foi engarrafada manualmente e levada ao freezer à temperatura de 0°C por 15 dias, para que ocorresse a maturação. A carbonatação ocorreu na própria garrafa, através da fermentação do açúcar residual presente na cerveja, por ação de leveduras remanescentes. No 16º dia, iniciaram-se as análises. Verificou-se que, com a utilização crescente de cevada como adjunto de malte, houve queda na intensidade da cor nos mostos e nas cervejas das fases 1 e 2. O tempo de retenção (estabilidade) da espuma aumentou nas cervejas formuladas com malte e cevada (fase1) e manteve-se igual para os tratamentos que 2 utilizaram malte, cevada e maltose de milho (fase2). A aceitabilidade das cervejas foi menor nas duas fases. A quantidade de calorias encontrada nas bebidas não foi influenciada... (Resumo completo, clicar acesso eletrônico abaixo)<br>Abstract: The aim of the present work was to produce beer by using barley as malt adjunct and to compare them, according to its caloric value, physical-chemical and sensorial characteristics, with pure malt beers (first phase), and with beers produced with 60% of malt/barley and 40% of corn maltose, used as an adjunct (second phase). Moreover, the possibility of measuring each one of the adjunct employed in the beverage production was checked, by using the stable isotopic methodology of carbon (13C) and nitrogen (15N) chemical elements. The research was divided into two phases: a) beer production by using malt and barley in different proportions; b) beer production by using malt, barley and corn maltose, having in mind that the beverages were elaborated with different amounts of malt and barley, however the proportion of corn maltose was established. The wort was inoculated with the lager yeast of bottom fermentation. The fermentation passed at 10oC and was followed up with daily measurements to the value of 1oBrix over the limit attenuation. When it reached this value, the beer was bottled by hand and placed in the freezer at the temperature of 0oC for 15 days, for to take place the maturation. The production of CO2 occurred in the bottle, through the residual sugar fermentation present in the beer, by the action of the remaining yeast. In the 16TH day, the analyses were started. Was it verified that, with the increasing utilization of barley as a malt adjunct, there was a decrease of color intensity of worts and in the beers of phases 1 and 2. The time of retention (stability) of the foam increased in the beers which were 4 prescribed with malt and barley (phase 1) and remained equal to the treatments that used malt, barley and corn maltose (phase 2). The acceptability of beers was smaller in the two phases. The quantity of calories found in the beverages was not... (Complete abstract click electronic access below)<br>Doutor