Beads made from Egyptian faience have been excavated from grave deposits (c. 4000–3100 BC), together with beads of glazed steatite (a soft rock) and of se- precious stones such as turquoise, carnelian, quartz, and lapis lazuli. Information on these and many more ancient beads used for ornaments and jewelry, ritual ceremonies, as art artifacts and gifts for amorous women throughout history, and descriptions of the raw materials (e. g. , glass, bone, precious and other stones) and manufacturing technologies used for their production can be located in many references. Many books are devoted to the description of beads that are not of water-soluble polymer origin, techniques for their production, their art, value, and distribution, re?ecting the wealth of information existing in this ?eld of science and art. On the other hand, there are no books fully devoted to the fascinating topic of hydrocolloid (polymeric) beads and their unique applications. A few books c- tain scattered chapters and details on such topics, while emphasizing the possibility of locating fragments of information elsewhere; however, again, there is no book that is solely devoted to hydrocolloid beads and their versatile applications. In the meantime, the use of water-soluble hydrocolloid beads is on the rise in many ?elds, making a book that covers both past and novel applications of such beads, as well as their properties and ways in which to manipulate them, crucial.

Although the use of water-soluble polymer beads is on the rise in many fields, the literature offers only scattered chapters in a handful of books on the topic. Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications fills this void. It covers both the properties and traditional and novel applications of polymeric beads, making it a crucial addition to the literature. This book describes numerous methods of bead production, as well as the techniques used to modify them and to estimate their physical and chemical properties. A full description of past and present developments and applications of beads in the fields of agriculture, biotechnology, environmental studies, medicine, pharmacology, and food are presented. Amos Nussinovitch is a Professor of Food Science and Technology at The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem. He is an internationally recognized expert on hydrocolloid applications and works in the areas of structure and texture of wet and dry beads, liquid-core capsules, different polymeric beads for water denitrification and beads as part of novel cellular solids, among many other applications.

Polymer Engineering focuses on the preparation and application of polymers in several hot topics such as artificial photosynthesis, water purification by membrane technologies, and biodiesel production from wastewater plants. The authors not only describe the latest developments in polymer science, but also support these experimental results by computational chemistry and modelling studies.

Microtechnology has changed our world since the last century, when silicon microelectronics revolutionized sensor, control and communication areas, with applications extending from domotics to automotive, and from security to biomedicine. The present century, however, is also seeing an accelerating pace of innovation in glassy materials; as an example, glass-ceramics, which successfully combine the properties of an amorphous matrix with those of micro- or nano-crystals, offer a very high flexibility of design to chemists, physicists and engineers, who can conceive and implement advanced microdevices. In a very similar way, the synthesis of glassy polymers in a very wide range of chemical structures offers unprecedented potential of applications. The contemporary availability of microfabrication technologies, such as direct laser writing or 3D printing, which add to the most common processes (deposition, lithography and etching), facilitates the development of novel or advanced microdevices based on glassy materials. Biochemical and biomedical sensors, especially with the lab-on-a-chip target, are one of the most evident proofs of the success of this material platform. Other applications have also emerged in environment, food, and chemical industries. The present Special Issue of Micromachines aims at reviewing the current state-of-the-art and presenting perspectives of further development. Contributions related to the technologies, glassy materials, design and fabrication processes, characterization, and, eventually, applications are welcome.

Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities. In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This second volume focuses on the importance of polymers and functional food and in food processing

Genetic engineering has emerged as a prominent and interesting area of life sciences. Although much has been penned to satiate the knowledge of scientists, researchers, faculty members, students, and general readers, none of this compilation covers the theme in totality. Even if it caters to the in-depth knowledge of a few, the subject still has much scope regarding the presentation of the content and creating a drive towards passionate learning and indulgence. This compilation presenting certain topics pertaining to genetic engineering is not only lucid but interesting, thought provoking, and knowledge seeking. The book opens with a chapter on genetic engineering, which tries to unfold manipulation techniques, generating curiosity about the different modus operandi of the technique per se. The gene, molecular machines, vector delivery systems, and their applications are all sewn in an organized pattern to give a glimpse of the importance of this technique and its vast functions. The revolutionary technique of amplifying virtually any sequence of genetic material is presented vividly to gauge the technique and its various versions with respect to its myriad applications. A chapter on genome engineering and xenotransplantation is covered for those who have a penchant for such areas of genetic engineering and human physiology. The fruits of genetic engineering, the much-talked-about therapeutic proteins, have done wonders in treating human maladies. A chapter is included that dwells on the prospects of therapeutic proteins and peptides. Lastly, a chapter on emerging technologies for agriculture using a polymeric nanocomposite-based agriculture delivery system is included to create a subtle diversity. This compilation addresses certain prominent titles of genetic engineering, which is simply the tip of the iceberg and will be helpful in crafting the wisdom of nascent as well as established scientists, research scholars, and all those blessed with logical minds. I hope this book will continue to serve further investigation and novel innovations in the area of genetic engineering.

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exciting and emerging areas of innovation, such as texturing for 3D printing and enhancement of food nutrition. The book explores the four principal quality factors of food: appearance, flavor, texture and nutrition, and introduces students and food technologists to the myriad uses of hydrocolloids. It also presents illustrations of relevant commercial food products that rely on hydrocolloids for their appeal, as well as recipes exemplifying the unique abilities of particular hydrocolloids. Readers will also find: A thorough introduction to the use of hydrocolloids to control food size and shape, including the manipulation of select geometrical properties of foods A comprehensive exploration of the use of hydrocolloids to modulate food color and gloss, including the psychological impact of those properties Practical discussions pertaining to the modification of food taste and odor using hydrocolloids A thorough description of the ways in which hydrocolloids are used to improve crispy, crunchy and crackly foods Perfect for food scientists working in product development and food engineers, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition is sure to earn a place in the libraries of research chefs, as well as food chemists, food microbiologists and food technologists.