Servet Gülüm Şümnü

E-mail

gulum@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0002-2949-4361

Scopus Author ID

6601974967

Web of Science Researcher ID

E-3885-2010

Colorimetric core/shell ZIF-8/PEO/PDA nanofibers for detection of fish spoilage Najafi, Zahra; Han, Sangil; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin (2025-02-28) Here, colorimetric nanofibers (NFs) based on polydiacetylene (PDA), zeolitic imidazolate framework-8 (ZIF-8), and poly(ethylene) oxide (PEO) were developed. First, the successful synthesis of ZIF-8 was illustrated with str...
Effects of legume-based aquafaba on batter rheology and quality characteristics of microwave-infrared baked cakes Akbin, Alara Cagdan; Turabi Yolacaner, Elif; Şümnü, Servet Gülüm (2025-01-01) The aim of this study was to determine the effects of egg white replacement by aquafaba (obtained from different legume sources that are cowpea and lupin) at different levels (0%-50%-100%) in cake formulation while examini...
Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate Taş, Ozan; Şümnü, Servet Gülüm; Oztop, Mecit Halil (2024-12-25) This study explores the effect of different extraction methods and preheat treatments in obtaining protein concentrate from pumpkin seed flour. The effects on the yield and functional properties of pumpkin seed protein con...
Versatile Functions of Raw and Modified Lentils/Lentil Components in Food Applications: A Review KESKİN, SEMİN ÖZGE; Şümnü, Servet Gülüm (2024-09-01) Lentil (Lens culinaris Medik.) and lentil components are cost-effective, sustainable, eco-friendly, nutritious, and vegan functional ingredients in food formulations. These versatile properties have recently increased the ...
Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid Guler, Gunes Su; Yıldız, Eda; Yazicioglu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2024-06-01) Centrifugal spinning is a novel method in order to produce fibers in a fast and efficient way. The objective of this study was to explore the impact of varying concentrations of caffeic acid on the attributes of gelatin-ba...
Crystallization of sucrose by using microwave vacuum evaporation Ibis, Ozge Ilgin; Bugday, Yagmur Balabanli; Aljurf, Bodoor Nabil; Goksu, Aylin Ozgur; Solmaz, Hatice; Öztop, Halil Mecit; Şümnü, Servet Gülüm (2024-03-01) Sucrose crystallization was performed by using a custom designed microwave vacuum evaporation system. Process was designed to mimic a semi-batch crystallization starting from beet syrup concentration to crystal slurry form...
Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films Ertan, Kübra; Şahin, Serpil; Şümnü, Servet Gülüm (2024-02-01) In this study, sesame (Sesamum indicum L.) meal protein and common vetch (Vicia sativa L.) starch were extracted and used to obtain biodegradable composite films at different pH values (7, 9, and 11). Films were plasticize...
Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity Cahyana, Yana; Annisa, Nadia Dewi Nur; Khoerunnisa, Tiara Kurnia; Sulastri, Sri; Marta, Herlina; Rialita, Tita; Yuliana, Tri; Aït-Kaddour, Abderrahmane; Şümnü, Servet Gülüm (2024-02-01) Starch modification by annealing (ANN) and heat-moisture treatment (HMT) results in a lower crystallinity compared to native but the change of B crystalline type to A type is only observed in HMT starch. All starches posse...
Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality Sönmezler, Demet; Yazıcıoğlu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2024-01-01) Encapsulation of bioactive compounds is promising for enhancing their stability and functionality in food products. This study investigates the encapsulation of olive leaf extract using double emulsions, with a focus on th...
Physicochemical and sensorial properties of tomato leathers at different drying conditions Basdemir, Eren; Ince, Alev Emine; Kizgin, Sakine; Özel, Barış; Ozarda, Ozlem; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2024-01-01) Abstract: Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70°C) and relative humidity (5%, 10%, and 20%) was used to achieve the bes...

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