Abdelaal, Elsayed, Ph.D.

Acting Research Manager

Contact Information:

93 Stone Road West
Guelph, Ontario N1G 5C9
Telephone: 226-217-8079
Fax: 519-829-2600
Email: elsayed.abdelaal@agr.gc.ca

Areas of Expertise:

  • chemistry of grains
  • food product development
  • functional foods
  • value-added grain products
  • ancient grains
  • food characteristics
  • food components
  • food quality
  • food processing
  • milling and baking
  • crop fractionation
  • extrusion
  • carotenoids
  • anthocyanins
  • whole grain food
  • nutritional quality
  • development of grain-based functional foods and ingredients with a particular interest in carotenoids and anthocyanins, i.e. high-lutein whole grain functional foods and anthocyanin-rich functional ingredients
  • expanding food use of barley by enhancing and understanding its health properties particualry glycemic response
  • diversifying grain industry by identifying novel products and processes
  • exploring nutritional properties of organic spelt products
  • development of a feasible detoxification process for vomitoxin or deoxynivalenol contaminated cereals

Current Projects:

  • Properties of health-promoting components in navy beans and various canned products affected by thermal processing
  • Nutritional quality of organic spelt products
  • Developing a detoxification process for vomitoxin-contaminated wheat kernels for food uses
  • Development of functional grain products: (1) high-lutein wheat and corn products, (2) anthocyanin-rich cereal products (3) high-antioxidant cereal products
  • Effects of pearling levels on absorption of dietary carbohydrates for the development of healthy barley-based foods

Affiliations:

  • Special Graduate Faculty, University of Guelph
  • Special Advisory Group Member to the Board of Directors of the Canaryseed Development Commission of Saskatchewan (CDCS)

Research Publications:

The links below lead to abstracts with access to full text.

2013:

  • Abdel-Aal, E-S.M. and Rabalski, I. (2013). "Effect of baking on free and bound phenolic acids in wholegrain bakery products.", Journal of Cereal Science. doi : 10.1016/j.jcs.2012.12.001
  • Abdel-Aal, E-S.M., Akhtar, M.H., Zaheer, K., and Ali, R. (2013). "Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health. Review.", Nutrients, 5(4), pp. 1169-1185. doi : 10.3390/nu5041169

2012:

2011:

2010:

2009:

Other Science Related Publications:

2012:

  • Abdel-Aal, E-S.M., Hucl, P.J., Shipp, J., and Rabalski, I. (2012). "Differences in anthocyanin composition of blue and purple wheat lines grown at three sites in Saskatchewan.", 2012 International Annual Meeting of the American Association of Cereal Chemists (AACC), Hollywood, FL, USA, September 30-October 3, 2012, Published in: Supplement Cereal Food World, 57(4) A31. (Abstract)
  • Gamel, T.H., Tosh, S.M., Abdel-Aal, E-S.M., and Ames, N.P. (2012). "Impact of digestive enzymes on the optimization of in vitro digestion and beta glucan viscosity measurement using Rapid Visco Analyzer.", 2012 International Annual Meeting of the American Association of Cereal Chemists (AACC), Hollywood, FL, USA, September 30-October 3, 2012, Published in: Supplement Cereal Food World, 57(4) A46. (Abstract)

2010:

  • Abdel-Aal, E-S.M. and Young, J.C. (2010). "Carotenoids.", in Shewry, P.R. and Ward, J. (eds.) - Healthgrain Methods: Analysis of bioactive components in small grain cereals., HEALTHGRAIN, European Union.
  • Abdel-Aal, E-S.M., Choo, T.-M., Dhillon, S., and Rabalski, I. (2010). "Differences in free and bound phenolic acids of black, blue and yellow barleys and their contribution to antioxidant capacity.", Cereal Foods World, 55(A35). (Abstract)
  • Young, J.C. and Abdel-Aal, E-S.M. (2010). "Anthocyanidins.", in Shewry, P.R. and Ward, J. (eds.) - Healthgrain Methods: Analysis of bioactive components in small grain cereals., HEALTHGRAIN, European Union.

2009:

  • Abdel-Aal, E-S.M. (2009). "Development of whole grain high lutein functional foods.", Cereals & Europe (C&E) Spring Meeting 2009 - Whole Grains Global Summit, Newcastle University, Newcastle, UK, March 24-27, 2009. (Presentation)
  • Abdel-Aal, E-S.M. (2009). "Functionality of starches and hydrocolloids in gluten-free foods.", in Gallagher, Eimear (ed.) - Gluten-free food science and technology, Blackwell Publishing, Chapter 11, pp. 200-224.
  • Abdel-Aal, E-S.M. (2009). "High lutein wheat for health promotion.", International Wheat Quality Conference IV (IWQC IV), Radisson Hotel, Saskatoon, SK, Canada, June 2-6, 2009. (Abstract)
  • Abdel-Aal, E-S.M. and Young, J.C. (2009). "Challenges in the analysis of bioactive compounds in grains.", 2009 International Annual Meeting of the American Association of Cereal Chemists (AACC), Baltimore, MD, USA, September 13-16, 2009. (Abstract)
  • Abdel-Aal, E-S.M., Hucl, P.J., and Shipp, J.L. (2009). "Anthocyanin composition and antioxidant capacity of blue and purple wheat lines selected for the development of functional wheat.", International Wheat Quality Conference IV (IWQC IV), Radisson Hotel, Saskatoon, SK, Canada, June 2-6, 2009. (Poster)