Dr. Adel Gabr Abdel-Razek Sallam
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Dr. Adel Gabr Abdel-Razek Sallam

Professor
Department of Fats & Oils, Food Industeries and Nutrtion Division, National Research Centre, Egypt


Highest Degree
Ph.D. in Food Science and Technology from Cairo University, Egypt

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Biography

Professor of Food Science and Technology at Fats and Oils Dept., Food Industries and Nutrition Division, National Research Centre, Cairo, Egypt. He was awarded Prize for the Best Ph. D. thesis in the applied field of food industries of the Scientific Society for Food Industries 2006. He participated in several Scientific Missions and funded National and International cooperation projects. Also, He was attended several International Conferences (Germany, Netherlands, Poland, Malaysia, Turkey, France, Italy and China). He is a Membership of the European Federation for the Science and Technology of Lipids (Euro Fed Lipid) and many Local Scientific and Professional Societies. He is a Consultant in the field of Food Industries. He is a supervisor for Ph. D. & M. Sc. students and He has many international publications.

Area of Interest:

Food Science and Technology
100%
Applied Sciences
62%
Lipid Chemistry
90%
Nutrition
75%
Fats
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
41
Abstracts
0

Selected Publications

  1. Hussein, A.M.S., K.A. Fouda, A.N. Badr and A.G. Abdel-Razek, 2019. Counteractive role of white pepper extracts for oxidative stress and hepatotoxicity induced by aflatoxin B1 in rats. Int. J. Pharmacol., 15: 177-188.
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  2. Badr, A.N., M.M. El-Said, T.M. Elmessery and A.G. Abdel-Razek, 2019. Non-traditional oils encapsulation as novel food additive enhanced yogurt safety against aflatoxins. Pak. J. Biol. Sci., 22: 51-58.
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  3. Abdel-Razek A., M. Shehata, A. Badr, K. Gromadzka and L. Stępień, 2019. The effect of chemical composition of wild opuntia ficus indica byproducts on its nutritional quality, antioxidant and antifungal efficacy. Egyptian Journal of Chemistry 62: 47-61.
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  4. T.N. El Sebai, A.E.A. Khattab and A.G. Abdel-Razek, 2018. A compost preparation for utilization of olive mill waste and enhancement of phosphorus release from rock phosphate. Int. J. Applied Microbiol. Biotechnol. Res., 6: 15-21.
  5. Rudzińska, M., M.M. Hassanein, A.G. Abdel‐Razek, D. Kmiecik, A. Siger and K. Ratusz, 2018. Influence of composition on degradation during repeated deep‐fat frying of binary and ternary blends of palm, sunflower and soybean oils with health‐optimised saturated‐to‐unsaturated fatty acid ratios. Int. J. Food Sci. Technol., 53: 1021-1029.
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  6. Hashem, H.A.A., N. Abd-Ellh, G. Abd-Eltawab and A.G. Abdel-Razek, 2018. Industrial scale production of palm super olein using modified and innovative dry fractionation technique. Egypt. J. Chem., 61: 1-11.
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  7. Amin, H.A., H.M. Ahmed, S.S. Mohamed, M.A. El-Bendary, M.E. Moharam and A.G. Abdel-Razek, 2018. Synthesis of biodiesel from used cooking oil using whole-cell lipase produced by solid state fermentation of Aspergillus niger KY401431. ARPN J. Eng. Applied Sci., 13: 75-88.
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  8. Abdel-Razek, A.G., A.N. Badr, T.M. El-Messery, M.M. El-Said and A.M.S. Hussein, 2018. Micro-nano encapsulation of black seed oil ameliorate its characteristics and its mycotoxin inhibition. Biosci. Res., 15: 2591-2601.
  9. Zaher, F.A., O.S. El Kenawy, M.S. Hanaa and A.G. Abdel-Razek, 2017. Alternative fuels for diesel engines using highly saturated and highly unsaturated vegetable oils. Egypt. J. Chem., 60: 85-94.
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  10. Shehata, M.G., A.N. Badr, A.G. Abdel-Razek, M.M. Hassanein and H.A. Amra, 2017. Oil-bioactive films as an antifungal application to save post-harvest food crops. Annu. Res. Rev. Biol., 16: 1-16.
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  11. Mohamed, D.A., M.M. Hassanein, T.M. El-Messery, M.T. Fouad, M.M. El-Said, K. A. Fouda and A.G. Abdel-Razek, 2017. Amelioration of diabetes in a rat model through yoghurt supplemented with probiotics and olive pomace extract. J. Biol. Sci., 17: 320-333.
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  12. Badr, A.N., M.G. Shehata and A.G. Abdel-Razek, 2017. Antioxidant activities and potential impacts to reduce aflatoxins utilizing jojoba and jatropha oils and extracts. Int. J. Pharmacol., 13: 1103-1114.
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  13. Al-Okbi, S.Y., A.G. Abdel-Razek, S.E. Mohammed and M. El-Sayed Ottai, 2017. Roselle seed as a potential new source of healthy edible oil. J. Biol. Sci., 17: 267-277.
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  14. Abdel-Razek, A.G., M.M.M. Hassanein, M. Rudzinska and M.H. El-Mallah, 2017. Role of minor constituents and balanced fatty acids in upgrading the low stability of cooking oils blended with palm super olein. Asian J. Scient. Res., 3: 150-159.
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  15. Abdel-Razek, A.G., E. Nashy, A. El-Ghorab and K. El-Massry, 2017. Natural meat-like aroma with antioxidant potency based on bovine fat by-product via millard reaction. Egypt. J. Chem., 60: 753-767.
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  16. Abdel-Razek, A.G., A.N. Badr and G.S. Mohamed, 2017. Characterization of olive oil By-products: antioxidant activity, its ability to reduce aflatoxigenic fungi hazard and its aflatoxins. Annu. Res. Rev. Biol., 14: 1-14.
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  17. Rudzinska, M., M.M.M. Hassanein, A.G. Abdel-Razek, K. Ratusz and A. Siger, 2016. Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability. J. Food Sci. Technol., 53: 1055-1062.
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  18. Hassanein, M.M.M., A.G. Abdel-Razek, M. Rudzinska and M.H. El-Mallah, 2016. Comprehensive study on the characteristics and authenticity of Egyptian monovarietal coratina virgin olive oil. Int. J. ChemTech Res., 9: 86-94.
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  19. Abdel-Razek, A.G., M.M.M. Hassanein, M. Rudzinska, K. Ratusz and A. Siger, 2016. Enhancement the stability, quality and functional properties of rapeseed oil by mixing with non-conventional oils. Am. J. Food Technol., 11: 228-233.
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  20. Zahran, H.A., M.H. El-Kalyoubi, M.M. Khallaf and A.G. Abdel-Razek, 2015. Potential application of olive mill waste extracts as natural antioxidants for improving the oxidative stability of fatty foods. Curr. Sci. Int., 4: 313-319.
  21. Zahran, H.A., M.H. El-Kalyoubi, M.M. Khallaf and A.G. Abdel-Razek, 2015. Improving oils stability using natural antioxidants extracted from olive leaves using different methods. Middle East J. Appl. Sci., .
  22. El-Kalyoubi, M.H., M.M. Khallaf, H.A. Zahran and A.G. Abdel-Razek, 2015. Potential application of olive mill waste extracts as natural antioxidants for Curr. Sci. Int., .
  23. Hassanien, M.M.M., A.G. Abdel-Razek, M. Rudzinska, A. Siger, K. Ratusz and R. Przybylski, 2014. Phytochemical contents and oxidative stability of oils from non-traditional sources. Eur. J. Lipid Sci.Technol., 116: 1563-1571.
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  24. Hassanien, M.M.M. and A.G. Abdel-Razek, 2012. Improving the stability of edible oils by blending with roasted sesame seed oil as a source of natural antioxidants. J. Applied Sci. Res., 8: 4073-4083.
  25. Ali, H.S., A.G. Abdel-Razek and M.K. Mohi, 2012. Effect of pre-frying treatments of french fried potatoes to achieve better oil uptake reduction for health and technological aspects. J. Appl. Sci. Res., 8: 5018-5024.
  26. Abdel-Razek, A.G., H.R. Gamal and S.A. Hatem, 2012. Effect of pretreatments and frying time on physical and chemical properties of cottonseed oil. J. Appl. Sci. Res., 8: 5381-5387.
  27. El-Shami, S.M., M.H. El-Mallah, M.M.M. Hassanein and A.G. Abdel-Razek, 2011. polynutrients and fatty acid patterns of wheat germ oil extracted by n-hexane and chloroform/methanol. J. Applied Sci. Res., 7: 1840-1846.
  28. El-Mallah, M.H., S.M. El-Shami, M.M.M. Hassanien and A.G. Abdel-Razek, 2011. Effect of chemical refining steps on the minor and major components of cottonseed oil. Agric. Biol. J. N. Am., 2: 341-349.
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  29. Abdel-Razek, A.G., S.M. El-Shami, M.H. El-Mallah and M.M.M. Hassanien, 2011. Blending of virgin olive oil with less stable edible oils to strengthen their antioxidative potencies. Aust. J. Basic Applied Sci., 5: 312-318.
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  30. Hassanien, M.M.M., O.S. EL Kinawy and A.G. Abedl-Razek 2010. Effect of natural α- tocopherol, β- carotene and their mixtures on accelerated oxidative stability of stripped sunflower oil. J. Agric. Chem. Biotechnol., 1: 105-122.
  31. Hassanien, M.M.M. and A.G. Abdel-Razek, 2009. Chromatographic quntitation of some bioactive minor components in oils of wheat germ and grape seeds produced as by-products. J. Oleo Sci., 58: 227-233.
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