College of Agriculture
Isfahan University of Technology
He is currently working as Associate Professor of College of Agriculture at Isfahan University of Technology, Isfahan, Iran. He did his Ph.D. in Food Science from Reading University,Reading,UK.
Colour Chemistry Flavour Chemistry Antioxidants Chemistry Low colorie Foods Food Additives
Keramat, J. and H.E. Nursten, 1990. The chemistry of colored compounds formed during sugar manufacture, the Maillard reaction in food processing, human nutrition and physiology, ALS, Boston.
Keramat, J. 1988, A study on some parts of low calorie sugar project, M. Sc. Dissertation in food science and technology, university of Reading, U.K.
Bamdad, F., Kadivar, M. and Keramat, J. 2006, Evaluation of Phenolic Content and Antioxidant Activity of Iranian Caraway in Compare to Clove and BHT Using Model Systems, International Journal of Food Science and Technology, In Press