Abstract
Background
Lifelong education includes formal and nonformal forms of learning during an individual's life cycle for the conscious and continuous development of one's quality and the quality ...of life in society.
Objectives
The goal of the research is to identify the most frequent research topics related to lifelong education in economics, business, and management research using a systematic literature review.
Methods/Approach
The study analysed 272 lifelong education papers in Business, Management, and Economics journals using bibliometric analysis, text mining, and Provalis Wordstat content analysis, identifying frequent journals, authors, nations, and funding entities.
Results
Research on lifelong education, focusing on older adults, critical thinking, quality of life, poverty reduction, professional training, and human capital, is primarily published in the International Journal of Lifelong Education. Four clusters have been identified.
Conclusions
The number of lifelong education papers is increasing, primarily published in educational journals. The most common keywords highlight its focus on human capital, supporting economic and social development.
Parental socioeconomic status is a multidimensional concept of special importance for the growth, development, health outcomes and education of children. Its definition generally refers to the amount ...of parents' income, their employment status and level of education. Hence, lack of economic resources and poverty of parents affect all aspects of the child's life, health outcomes and education, as well as his/her social inclusion. Accordingly, the consequences of a reduced parental socioeconomic status leave long-term effects on their children. Therefore, in order to create interventional programs for children of parents with low income and lower socioeconomic status, as well as with lower level of education, it is important to address the direct aspects of poverty. This review contributes to the evidence indicating that the parental socioeconomic status is highly influential in determining the child's physical and mental health and future outcomes including his/her academic achievements and education, as well as the parameters of his/her physical abilities, cognitive function and fundamental neurobiology affecting brain development.
Glutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% of most dietary proteins and peptides and most tissues. Only the free form of glutamate has taste-enhancing ...properties as a unique umami taste, and when glutamate is bound to proteins, it is tasteless with no umami taste. Fermentation, ageing, ripening and heat cooking are typical natural processes of protein hydrolysis during which free glutamate is released. The food industry most commonly uses it in the form of monosodium glutamate (MSG) in amounts between 0.1 and 0.8% as a flavour enhancer. Since the beginning of the 21st century, its use as a flavour enhancer in meat and meat products with reduced salt content has become more widespread. The sodium content of MSG (12.28 g/100 g) is one-third that of salt (39.34 g/100 g), making MSG a promising salt alternative in sodium reduction strategies. There is no one-sided and conclusive scientific information reporting adverse human health effects of MSG in the general population, and it is still considered safe. However, in the wake of "clean label" initiatives, many consumers would prefer not to have additives or flavour enhancers such as glutamates in their food. This can be overcome by the known synergistic effect of natural 5'-ribonucleotides and glutamates found in seaweed, cheese, fish sauce, yeast extract, soy sauce, fermented soybeans and tomatoes, as they enhance the overall perception of umami flavour.
The innovativeness of founders and their heirs and family businesses (FBs) is a relatively unexplored field of research, and its understanding is incomplete and inconsistent.
The goal is to compare ...the founders’ innovativeness and investigate the relationship of life-long learning with the innovativeness of heirs in FBs.
The paper is based on research, including a survey on FBs in Slovenia. The differences in the innovativeness of the two groups – founders and heirs are compared, and the strength of the dependence of the life-long learning and innovativeness through the external training of heirs determined.
The innovativeness of founders and heirs in FBs, measured by the number of new product and service lines and by the number of new processes that founders and heirs in FBs have developed or started marketing in the last five years, shows higher results for the founders. Life-long learning through external training correlates positively with the innovativeness of heirs.
An appropriate culture for innovation needs to be created in FBs to foster innovativeness among heirs, which can be supported by life-long learning.
This research thoroughly examines the development and present condition of lifelong education in the Republic of Croatia, with a particular emphasis on the patterns related to individuals who have ...obtained a PhD degree. This study encompasses data at both the national level and country-specific levels, facilitating a comprehensive analysis of regional discrepancies and patterns. Moreover, this study differentiates data based on gender, providing insights into gender-related patterns within higher education. The initial results indicate diverse growth rates among counties, and significant gender differences were observed. The discussion pertains to improving lifelong education and ensuring equal educational opportunities for all individuals in Croatia, considering the consequences of the findings above. This paper provides a significant resource for policymakers, educators, and stakeholders interested in the continued development and improvement of Croatia's education system.
Glutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% of most dietary proteins and peptides and most tissues. Only the free form of glutamate has taste-enhancing ...properties as a unique umami taste, and when glutamate is bound to proteins, it is tasteless with no umami taste. Fermentation, ageing, ripening and heat cooking are typical natural processes of protein hydrolysis during which free glutamate is released. The food industry most commonly uses it in the form of monosodium glutamate (MSG) in amounts between 0.1 and 0.8% as a flavour enhancer. Since the beginning of the 21st century, its use as a flavour enhancer in meat and meat products with reduced salt content has become more widespread. The sodium content of MSG (12.28 g/100 g) is one-third that of salt (39.34 g/100 g), making MSG a promising salt alternative in sodium reduction strategies. There is no one-sided and conclusive scientific information reporting adverse human health effects of MSG in the general population, and it is still considered safe. However, in the wake of "clean label" initiatives, many consumers would prefer not to have additives or flavour enhancers such as glutamates in their food. This can be overcome by the known synergistic effect of natural 5'-ribonucleotides and glutamates found in seaweed, cheese, fish sauce, yeast extract, soy sauce, fermented soybeans and tomatoes, as they enhance the overall perception of umami flavour. Keywords: monosodium glutamate, sodium reduction, flavour enhancers, sensory properties, meat products Glutamat je jedna od najzastupljenijih aminokiselina u prirodi, koja cini 8-10% vecine prehrambenih proteina i peptida te vecine tkiva. Samo slobodnà oblik glutamata ima svojstva poboljsanja okusa hrane poznat kao jedinstveni umami okus, a kada je glutamat vezan na proteine, bezukusan je i nemá umami doprinos. Fermentacija, odlezavanje, zrenje i toplinska obrada tipicni su prirodni procesi hidrolize proteina tijekom kojih se oslobada slobodnà glutamat. Prehrambena industrija ga najcesce koristi u obliku mononatrijevog glutamata (MSG) u kolicinama izmedu 0,1 i 0,8% kao pojacivac okusa. Od pocetka 21. stoljeca sve je rasirenija njegova primjena kao pojacivaca okusa mesa i mesnih proizvoda sa smanjenim udjelom soli. Sadrzaj natrija u MSG-u (12,28 g/100 g) iznosi jednu trecinu sadrzaja soli (39,34 g/100 g), sto cini MSG obecavajucom alternativom soli u strategijama smanjenja natrija. Ne postoje jed nostra ne i uvjerljive znanstvene informacije o stetnim ucincima MSG-a na Ijudsko zdravlje u opcoj populaciji, a jos uvijek se smatra sigurnim. Medutim, u svjetlu inicijative "clean label", mnogi potrosaci radije ne bi konzumirali aditive ili pojacivace okusa kao sto su glutamati. To se mze prevladati poznatim sinergistickim úcinkom prirodnih 5'-ribonukleotida i glutamata koji se nalaze u morskim algama, siru, ribljem umaku, ekstraktu kvasca, sojinom umaku, fermentiranoj soji i rajcicama, jer oni pojacavaju ukupnu percepciju umami okusa. Kljucne rijeci: mononatrijev glutamat, redukcija natrija, pojacivaci okusa, senzorska svojstva, mesni proizvodi
Ideja o ujedinjenoj Europi se počela ostvarivati nakon Drugoga svjetskog rata, osnivanjem Europske zajednice za ugljen i čelik. Prvotna zamisao je bila sjediniti francuske i njemačke kapacitete za ...proizvodnju tih sirovina, presudnih za vođenje ratova (na taj način se sprječava eventualni budući oružani sukob između tih zemalja). Ugovorom o Europskoj uniji iz 1992., potpisanim u Maastrichtu, usvojen je naziv Europska unija za tu dobrim dijelom supranacionalnu međunarodnu organizaciju, a Ustavom EU, koji nije još stupio na snagu, preobrazba je od Europe država u Državu Europu. Autori u ovome članku izlažu kratak pregled institucija EU i djelatnosti Europske unije. Glede procesa pristupanja Hrvatske Europskoj uniji izloženi su Kopenhagenški kriteriji i kronologija odnosa između Hrvatske i Europske unije. Odgađanje početka pregovora o punopravnom članstvu (odlukama donesenim u institucijama EU) u Hrvatskoj je izazvalo kritike, jer se izručenje bilo kojega optuženika Haškom tribunalu za kažnjavanje zločina počinjenih tijekom ratova na području bivše Jugoslavije ne može stavljati na istu ravan s povijesnim korakom jedne države – učlanjenjem u Europsku uniju. Autori zaključuju da bi što skorije pristupanje Hrvatske EU bilo korisno i za Hrvatsku i za EU.
Roditeljski socioekonomski status višedimenzijski je koncept od posebne važnosti za rast, razvitak, zdravlje i zdravstveno stanje, kao i za obrazovanje njihove djece. Po svojoj se definiciji ...roditeljski socioekonomski status načelno odnosi na imovinsko stanje i primanja roditelja, stanje njihove zaposlenosti i razinu obrazovanja. Sukladno, nedostatak ekonomskih sredstava i siromaštvo roditelja utječu na sve vidove djetotova života, njegovo fizičko i mentalno zdravstveno stanje i obrazovanje, kao i na uključenost u društvenu zajednicu. Stoga posljedice slabog socioekonomskog statusa roditelja dugotrajno utječu na njihovu djecu. Zato je važno utvrditi izravne uzroke siromaštva kako bi se načinili intervencijski programi namijenjeni djeci roditelja s niskim primanjima i slabijim socioekonomskim stanjem, kao i nižom razinom obrazovanja. Ovaj pregled doprinosi spoznajama koje upućuju na značajnu povezanost roditeljskog socioekonomskog stanja s odrednicama djetetova zdravstvenog stanja i budućeg uspjeha, kao i čimbenicima njegovih psihofizičkih sposobnosti, kognitivnog funkcioniranja i temeljne neurobiologije od utjecaja na razvitak mozga.
By combining qualitative 16S metabarcoding and quantitative CARD-FISH methods with neural gas analysis, different patterns of the picoplankton community were revealed at finer taxonomic levels in ...response to changing environmental conditions in the Adriatic Sea. We present the results of a one-year study carried out in an oligotrophic environment where increased salinity was recently observed. We have shown that the initial state of community structure changes according to environmental conditions and is expressed as qualitative and quantitative changes. A general pattern of increasing diversity under harsh environmental conditions, particularly under the influence of increasing salinity at the expense of community abundance was observed. Considering the trend of changing seawater characteristics due to climate change, this study helps in understanding a possible structural change in the microbial community of the Adriatic Sea that could affect higher levels of the marine food web.
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