Yeshajahu Pomeranz Explained

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.

Personal life and death

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

Awards and honours

Selected publications

Books

Articles

Notes and References

  1. News: Yeshajahu Pomeranz, 72, WSU research professor . 3 February 2021 . The Lewiston Tribune . 24 July 1995 . en.
  2. News: New Director for Grain Marketing Research Center . Great Bend Tribune . 2 September 1973 . 8.
  3. News: Grain scientist given Humboldt . The Manhattan Mercury . 5 May 1982 . 1.
  4. News: Newcomers' Model Says 'Israel: a Pressure Cooker' . Wisconsin State Journal . 2 March 1970 . 10. Newspapers.com.
  5. Obituary: Y. Pomeranz . Cereal Foods World . September 1995 . 40 . 9 . 709 . 0146-6283.
  6. Awards presented at Durkee . Journal of the American Oil Chemists' Society . September 1980 . 57 . 9 . 681A . 10.1007/BF02662190.
  7. News: Pomeranz earns honor . The Salina Journal . 26 May 1983 . 18.
  8. Birch . G. . 1984 Award to professor Y. Pomeranz for advancement of application of agricultural and food chemistry . Food Chemistry . January 1985 . 16 . 2 . 83 . 10.1016/0308-8146(85)90001-9.
  9. Horwitz . William . 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 . May 1972 . 55 . 3 . 10.1093/jaoac/55.3.665. free .
  10. Rothe . M. . 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 . 1973 . 17 . 3 . 404 . 10.1002/food.19730170324.
  11. Reviews per edition include:
    • Newman . Kathleen . 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 . 2009 . 10 . 4 . 348–349 . 10.1080/10496500903245487.
    • Tegge . G. . 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, $135.00 U.S.; outside the U.S. add 10% for shipping and handling . Starch . 1990 . 42 . 6 . 243 . 10.1002/star.19900420612.
  12. Kettlitz . B. . Wheat is Unique: Structure, Composition, Processing, End-Use Properties and Products. Herausgegeben von Y. Pomeranz. 715 Seiten, zahlr. Abb. und Tab. American Association of Cereal Chemists, St. Paul, Minnesota, USA, 1989. Preis: USA 68,—$; außerhalb plus 10% . Molecular Nutrition and Food Research . 1990 . 34 . 2 . 146 . 10.1002/food.19900340209.

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