Yeshajahu Pomeranz

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Yeshajahu Pomeranz (1922–1995) was an Israeli-American food scientist.[1]

Early life and education[edit]

Pomeranz was born on 28 November 1922 in Poland to Rysia (née Bildner) and Dovid Pomeranz.[1] He received bachelor's degrees from the Israel Institute of Technology in chemistry and chemical engineering in 1944 and 1945.[2] He obtained a master's degree in chemical engineering from the University of London, and a doctorate in grain science and milling from Kansas State University.[1]

Career[edit]

In 1982 he received a grant from the Alexander von Humboldt Foundation to conduct research in West Germany.[3] He was editor-in-chief of Cereal Chemistry from 1985 to 1992.[4]

Personal life and death[edit]

Pomeranz married an elementary school teacher from Israel and had two sons.[1][5] He died of brain cancer on 21 July 1995, aged 72.[4]

Awards and honours[edit]

Selected publications[edit]

Books[edit]

  • Pomeranz, Y.; Meloan, Clifton E. (1971). Food Analysis: Theory and Practice. Westport, Connecticut: AVI Pub. Co. ISBN 9780870551000.[9]
  • Pomeranz, Yeshajahu (1971). Bread Science and Technology. Avi Publishing. ISBN 9780870551048.[10]
  • Pomeranz, Y.; Hlynka, Isydore (1978). Wheat: Chemistry and Technology (Rev. ed.). American Association of Cereal Chem. ISBN 978-0-913250-00-6.
  • Pomeranz, Y. (1985). Functional Properties of Food Components. Orlando, Florida: Academic Press. ISBN 9780125612807.
  • Pomeranz, Yeshajahu, ed. (2009) [1988]. Wheat: Chemistry And Technology. American Association of Cereal Chemists. ISBN 9780913250730.[11]
  • Pomeranz, Yeshajahu, ed. (1989). Wheat is Unique: Structure, Composition, Processing, End-Use Properties, and Products. American Association of Cereal Chemists. ISBN 9780913250686.[12]

Articles[edit]

  • Pomeranz, Yeshajahu; Robbins, George S.; Briggle, Lee W. (May 1971). "Amino acid composition of oat groats". Journal of Agricultural and Food Chemistry. 19 (3): 536–539. doi:10.1021/jf60175a016.
  • Pomeranz, Yeshajahu; Robbins, George S. (March 1972). "Amino acid composition of buckwheat". Journal of Agricultural and Food Chemistry. 20 (2): 270–274. doi:10.1021/jf60180a029.

References[edit]

  1. ^ a b c d "Yeshajahu Pomeranz, 72, WSU research professor". The Lewiston Tribune. 24 July 1995. Retrieved 3 February 2021.
  2. ^ "New Director for Grain Marketing Research Center". Great Bend Tribune. 2 September 1973. p. 8.
  3. ^ "Grain scientist given Humboldt". The Manhattan Mercury. 5 May 1982. p. 1.
  4. ^ a b c "Obituary: Y. Pomeranz". Cereal Foods World. 40 (9): 709. September 1995. ISSN 0146-6283.
  5. ^ "Newcomers' Model Says 'Israel: a Pressure Cooker'". Wisconsin State Journal. 2 March 1970. p. 10 – via Newspapers.com.
  6. ^ "Awards presented at Durkee". Journal of the American Oil Chemists' Society. 57 (9): 681A. September 1980. doi:10.1007/BF02662190.
  7. ^ "Pomeranz earns honor". The Salina Journal. 26 May 1983. p. 18.
  8. ^ Birch, G. (January 1985). "1984 Award to professor Y. Pomeranz for advancement of application of agricultural and food chemistry". Food Chemistry. 16 (2): 83. doi:10.1016/0308-8146(85)90001-9.
  9. ^ Horwitz, William (May 1972). "Food Analysis: Theory and Practice . Yeshajahu Pomeranz and Clifton E. Meloan . The Avi Publishing Co. , Inc., Westport, Conn. , 1971 . viii + 669 pp. Price $24.00 (domestic), $25.00 (foreign)". Journal of the Association of Official Analytical Chemists. 55 (3). doi:10.1093/jaoac/55.3.665.
  10. ^ Rothe, M. (1973). "Y. Pomeranz und J. A. Shellenberger: Bread Science and Technology. 262 Seiten, 93 Abb. 26 Tab. The AVI Publishing Company, Westport, Connecticut, 1971. Preis: 18.00 £". Molecular Nutrition and Food Research. 17 (3): 404. doi:10.1002/food.19730170324.
  11. ^ Reviews per edition include:
    • Newman, Kathleen (2009). "Review of Wheat: Chemistry and Technology 4th ed., by Khalil Khan and Peter R. Shewry (Eds.). St. Paul, MN: AACC, 2009". Journal of Agricultural & Food Information. 10 (4): 348–349. doi:10.1080/10496500903245487.
    • Tegge, G. (1990). "Y. Pomeranz (Ed.): Wheat, Chemistry and Technology. 3rd Edition. Vol I and II. American Association of Cereal Chemists (AACC, 3340 Pilot Knob Road, St. Paul, MN 55121, U.S.A.), 1988. Vol. I: 562 p: Vol. II: 514p. Hardcover, $135.00 U.S.; outside the U.S. add 10% for shipping and handling". Starch. 42 (6): 243. doi:10.1002/star.19900420612.
  12. ^ Kettlitz, B. (1990). "Wheat is Unique: Structure, Composition, Processing, End-Use Properties and Products. Herausgegeben von Y. Pomeranz. 715 Seiten, zahlr. Abb. und Tab. American Association of Cereal Chemists, St. Paul, Minnesota, USA, 1989. Preis: USA 68,—$; außerhalb plus 10%". Molecular Nutrition and Food Research. 34 (2): 146. doi:10.1002/food.19900340209.
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