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Publications

Publications

1. 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

2. 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.

3. 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.

4.      Keramat, J. and H.E. Nursten, 1990. The chemistry of colored compounds formed during sugar manufacture ll, XVth International carbohydrate Symposium, Abstract, Yokohama, Japan.

5.      Keramat, J. 1993, The chemistry of the colored compounds formed during sugar manufacture, Ph.D. thesis in food science and technology, University of Reading, U.K.

6.      Keramat, J. and H.E. Nursten, 1994. The relationship between the colored compounds present in the pressed liquor of cane sugar manufacture and those formed in Maillard reaction, in alkaline degradation of sugar, and in caramelisation. Food Chemistry 51, 1-4, pp.

7.      Keramat, J. 1996, Ribofalvin determination in flour by Fluorimetric method as an Istandard method, Proceeding of lX  National congress of food science and technology, 249-259, pp.

8.      Mosharaf, L and J. Keramat . 1998, Food red color extraction from red-beet, proceeding of great exhibition and symposium of food science and technology, 481-487, pp.

9.      Keramat, J. 1997, The role and importance of food science of thechnology in related to economical development and food assurance in Iran, proceeding of the role of industry in related to agricultural development, 551-570, pp.

10.   Keramat, J. and S. Malek, 2001, Romoval of  caramel colors from sugar beet molasses and its characteristics and application in food industry. J. Sci. & Tech. Agric. & Nat. Resour., Vol. 5, No. 1, Isf. Univ. Tech., Isf., Iran.

11.   Mosharraf Boroujeni, L. and J. Keramat, 2001, The study of red beet color production and its stability during processing for industries. J. Sci. & Tec. Agric. & Nat. Resour., Vol. 4, Isf. Univ. Tech., Isf., Iran.

12.   Keramat, J., Kh. Talebi and L. Mosaffa. 2005. Determination of metalaxyl residue in cucumbers grown under modern and traditional greenhouse conditions. J. Sci. & thechnol. Agric. & Natur. Resour., Vol. 9, No. 1, isf. Univ. Technol., Isf., Iran.

13.    Bamdad, F., M. Kadivar.and  J. Keramat . 2006, Evaluation of phenolic content and antioxidant activity of Iranian caraway in comparison with clove and BHT using model systems and vegatable oil. International Journal of Food Sciensce and Technology 41, 1-8 .

14.   Keramat, J. and M, Khorvash. 2002, The chemical composition of 12 varieties of Iranian dates, J. Sci. & Tech. Agric. & Nat. Resour., Vol. 6, No. 1, Isf. Univ. Tech., Isf., Iran.