Fried foods are valued all over the world for their taste. Breading systems play a special role in textural properties of such products. Changes dietary habits population contribute to an increase consumption products batter and breadcrumbs. The aim work was summarize analyze scientific publications on breading systems, classification, composition, individual components formation quality, as we...

We discuss the conceptual problem of identifying the natural notions of computability at higher types (over the natural numbers). We argue for an eclectic approach, in which one considers a wide range of possible approaches to defining higher type computability and then looks for regularities. As a first step in this programme, we give an extended survey of the different strands of research on ...

In 1948, Hodgkin distinguished between three classes of excitability on the basis of spiking patterns observed in crustacean axons. This classification scheme is still applied today because it captures fundamental differences in excitability that stem from how action potentials, or spikes, are generated. The nonlinear dynamical mechanism responsible for spike initiation in each cell class has b...