Dr. Elsayed Abdelaal

Image Dr. Elsayed Abdelaal
Research Scientist

Grain Chemistry and Nutrition

Current research and/or projects

Dr. Abdelaal’s work focuses on the development of grain-based functional foods and value-added ingredients with a particular interest in bioactive and antioxidant compounds such as carotenoids, anthocyanins and polyphenols to understand their functionality during grain development, processing and consumption. His work significantly contributes to the growth and profitability of the agri-food sector through food innovation and development. It also provides healthy food choices such as high lutein grain foods, anthocyanin-rich grain foods and low glycemic barley foods to support healthy eating in Canada.

Research and/or project statements

  • Characterization of hairless canary seed as a novel food and industrial crop
  • Development of anthocyanin-enriched purple wheat food products
  • Characterization of quality, bioactive and anti-nutritional compounds of Saskatchewan grown pulses prepared with various cooking conditions
  • Modifying non-gluten proteins for improved gluten-free food products
  • Development of barley as a functional food

Professional activities / interests

  • Grain chemistry and nutrition
  • Bioactive and antioxidant compounds in grains
  • Development of grain-based functional foods
  • Value-added grain ingredients and products

Education and awards

Ph.D. Cereal Chemistry and Nutrition, University of Saskatchewan and University of Alexandria (joint supervision)

  • American Association of Cereal Chemists International Fellow
  • AAFC Gold Harvest Award in Innovation, Collaboration and Service Excellence, 2013
  • Guelph Research and Development Centre Recognition Award, 2006; 2010
  • AAFC Instant Award and Certificate of Recognition, 2011

International experience and/or work

  • University of Molise, Italy
  • Ferdowsi University of Mashhad, Iran
  • Interlaboratory study (15 labs from USA, Europe, China, and Canada)

Key publications

  1. Abdel-Aal, E.S.M., Rabalski, I. (2015). Composition of Lutein Ester Regioisomers in Marigold Flower, Dietary Supplement, and Herbal Tea. Journal of Agricultural and Food Chemistry, [online] 63(44), 9740-9746. http://dx.doi.org/10.1021/acs.jafc.5b04430

    2015 - View publication details

  2. Gamel, T.H., Abdel-Aal, E.S.M., Ames, N.P., Henderson, K., Prothon, F., Kongraksawech, T., Tosh, S.M. (2015). AACCI approved methods technical committee report: A new AACCI approved method (32-24.01) for measuring viscosity of β-glucan in cereal products using the rapid visco analyzer. Cereal Foods World, [online] 60(6), 279-283. http://dx.doi.org/10.1094/CFW-60-6-0279

    2015 - View publication details

  3. Hamed, A., Ragaee, S., Marcone, M., Abdel-Aal, E.S.M. (2015). Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β-Glucan-Rich Barley Flour Fraction. Journal of Food Quality, [online] 38(5), 316-327. http://dx.doi.org/10.1111/jfq.12151

    2015 - View publication details

  4. Adams, V., Ragaee, S., Abdel-Aal, E.S.M. (2015). Impact of wheat fiber on frozen dough shelf life and bread quality. Cereal Chemistry, [online] 92(4), 370-377. http://dx.doi.org/10.1094/CCHEM-01-15-0016-R

    2015 - View publication details

  5. Choo, T.M., Ter Beek, S.M., Martin, R.A., Macdonald, D., Scott, P., Dion, Y., Rioux, S., Pageau, D., Fregeau-Reid, J., Abdel-Aal, E.S.M. (2015). AAC starbuck hulless barley. Canadian Journal of Plant Science, [online] 95(3), 595-598. http://dx.doi.org/10.4141/CJPS-2014-371

    2015 - View publication details

  6. Choo, T.M., Martin, R.A., Terbeek, S.M., Macdonald, D., Scott, P., Dion, Y., Rioux, S., Pageau, D., Abdel-Aal, E.S.M. (2015). AAC purpose barley. Canadian Journal of Plant Science, [online] 95(3), 599-602. http://dx.doi.org/10.4141/CJPS-2014-395

    2015 - View publication details

  7. Read, A., Wright, A., Abdel-Aal, E.S.M. (2015). In vitro bioaccessibility and monolayer uptake of lutein from wholegrain baked foods. Food Chemistry, [online] 174 263-269. http://dx.doi.org/10.1016/j.foodchem.2014.11.074

    2015 - View publication details

  8. Choo, T.M., Vigier, B., Savard, M.E., Blackwell, B., Martin, R., Wang, J., Yang, J., Abdel-Aal, E.S.M. (2015). Black barley as a means of mitigating deoxynivalenol contamination. Crop Science, [online] 55(3), 1096-1103. http://dx.doi.org/10.2135/cropsci2014.05.0405

    2015 - View publication details

  9. Gamel, T.H., Abdel-Aal, E.S.M., Tosh, S.M. (2015). Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread. Food Science and Technology - LWT, [online] 60(1), 78-85. http://dx.doi.org/10.1016/j.lwt.2014.07.030

    2015 - View publication details

  10. Abdel-Aal, E-S.M. (2014). "Cereal-based functional foods and nutraceuticals.", in Brar, S.K., Kaur, S., and Dhillon, G.S. (eds.) - Nutraceuticals and Functional Foods: Natural Remedy, Nova Science Publishers Inc, pp. 175-191.

    2014 - View publication details

  11. Abdel-Aal, E-S.M., Hucl, P.J., and Rabalski, I. (2014). "Detailed identification of anthocyanin pigments in purple wheat bran and powder isolate.", 2014 International Annual Meeting of the American Association of Cereal Chemists (AACC), Providence, RI, USA, October 5-8, 2014. (Poster)

    2014 - View publication details

  12. Abdel-Aal, E-S.M. (2014). "Barley-based functional foods in health and nutrition.", 3rd International Conference on Nutrition and Food Sciences, OMICS Group conferences, September 23-25, 2014.

    2014 - View publication details

  13. Abdel-Aal, E-S.M. and Hucl, P.J. (2014). "Characterization and isolation of anthocyanin pigments from purple wheat.", 247th American Chemical Society National Meeting, Dallas, TX, USA, March 16-20, 2014.

    2014 - View publication details

  14. Hamed, A., Ragaee, S., Abdel-Aal, E.S.M. (2014). Effect of β-Glucan-Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough. Journal of Food Science, [online] 79(12), E2470-E2479. http://dx.doi.org/10.1111/1750-3841.12702

    2014 - View publication details

  15. Abdel-Aal, E.S.M., Akhtar, H., Rabalski, I., Bryan, M. (2014). Accelerated, microwave-assisted, and conventional solvent extraction methods affect anthocyanin composition from colored grains. Journal of Food Science, [online] 79(2), http://dx.doi.org/10.1111/1750-3841.12346

    2014 - View publication details

  16. Ragaee, S., Seetharaman, K., Abdel-Aal, E.S.M. (2014). The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains. Critical Reviews in Food Science and Nutrition, [online] 54(7), 837-849. http://dx.doi.org/10.1080/10408398.2011.610906

    2014 - View publication details

  17. Abdel-Aal, E.S.M., Hucl, P. (2014). Einkorn: A functional wheat for developing high-lutein whole grain baked products. Cereal Foods World, [online] 59(1), 5-10. http://dx.doi.org/10.1094/CFW-59-1-0005

    2014 - View publication details

  18. Abdel-Aal, M.E.S., Choo, T.M. (2014). Differences in compositional properties of a hulless barley cultivar grown in 23 environments in eastern Canada. Canadian Journal of Plant Science, [online] 94(5), 807-815. http://dx.doi.org/10.4141/CJPS2013-301

    2014 - View publication details

  19. Gamel, T.H., Abdel-Aal, E.S.M., Ames, N.P., Duss, R., Tosh, S.M. (2014). Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement. Journal of Cereal Science, [online] 59(1), 33-40. http://dx.doi.org/10.1016/j.jcs.2013.10.011

    2014 - View publication details

  20. Abdel-Aal, E.S.M., Rabalski, I. (2013). Effect of baking on free and bound phenolic acids in wholegrain bakery products. Journal of Cereal Science, [online] 57(3), 312-318. http://dx.doi.org/10.1016/j.jcs.2012.12.001

    2013 - View publication details

Research facility

93 Stone Road West
Guelph, ON N1G 5C9
Canada

Affiliations

  • Adjunct Professor, Department of Nutritional Sciences, University of Toronto
  • Associate Faculty Member, Department of Food Science, University of Guelph
  • Associate Faculty Member, Department of Human Health and Nutritional Sciences, University of Guelph
  • American Association of Cereal Chemists International Fellow
  • Chair – Bioactive Compounds Technical Committee at AACC International (2008-2016)
  • Vice-Chair – Nutrition Division at AACC International (2014-2016)

Language

English

Other languages

Arabic