Yeshajahu Pomeranz

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

Early life and education

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

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

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

Selected publications

Books
  • 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
  • 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
  1. "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. "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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