Salem M. A.

Impact of Parboiling on Physicochemical, Cooking Quality, and Nutritional Value of Selected New Egyptian Rice Varieties

Salem M. A., Allam, S.E. & Kassab H. A. · Asian Journal of Food Research and Nutrition · 2025

Rice (Oryza sativa L.) is the second most important cereal crop and the major source of nutrition for half of the world's population. The physicochemical properties, cooking quality, nutritional value, and organoleptic properties of three novel Egyptian rice varieties Sakha Super...

Open access Research Article 10.9734/ajfrn/2025/v4i4322

Effect of Gurma Melon Peel Powder Addition on the Chemical and Sensory Properties of Balady Bread

Salem M. A., Sara S. Elsheshtawy, E. A. Abdelrasoul & Mohamed Reda Badr · Asian Journal of Food Research and Nutrition · 2025

This study investigated the effect of Gurma melon peel powder (GMPP) supplementation on the chemical composition, mineral profile, antioxidant activity, and sensory attributes of Balady bread. GMPP exhibited higher fat (3.65%), ash (14.06%), fiber (16.47%), total phenolics (1.062...

Open access Research Article 10.9734/ajfrn/2025/v4i3310

Preparation and Characterization of Stabilized Rice Bran Oil -Oleogel as Functional Fat in Bakery Products

Salem M. A., Shehab, Y.Y, Ismail, A. I., Badr, M.R. & Sahar R. Abd El-Hady · Asian Journal of Food Research and Nutrition · 2025

This study investigates the development and characterization of oleogels formulated from Stabilized rice bran oil (SRBO) and beeswax (BW) as functional fat substitutes in bakery products. Oleogels were prepared by varying the concentration of beeswax (3%, 6%, and 9%) and evaluati...

Open access Research Article 10.9734/ajfrn/2025/v4i2274