Should we adjust health education methodology to low-educated employees needs? Findings from Latvia, Poland, Slovenia and Spain

Objectives: The presented study explored health beliefs and experiences as well as health education needs of low-educated employees (LEEs) (incomplete primary, primary, lower secondary and basic vocational education) in comparison to those janet ponytail with higher education (secondary and tertiary education) in four European countries: Latvia, Po

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Essential oils nanoemulsion for the flavoring of functional stirred yogurt: Manufacturing, physicochemical, microbiological, and sensorial investigation

Stirred yogurt (SY) is preferred by different category of consumers due to its creamy mouthfeel and pourable texture, which make it an attractive dairy drink.In the current study, the authors developed a special SY which is naturally flavored using different essential oils nanoemulsions and functionalized using lactic acid bacteria.The particle Dis

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