Servet Gülüm Şümnü

E-mail
gulum@metu.edu.tr
Department
Department of Food Engineering
Scopus Author ID
Web of Science Researcher ID
Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package
Yıldız, Eda; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin (2022-09-01)
© 2022 Institution of Chemical EngineersThis study aimed to obtain curcumin encapsulated nanofibers as a potential food package and analyze physical properties and functional attributes, including antioxidant and antimicro...
Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning
Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm (2022-07-01)
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and C...
Legume-based products—Editorial
Şahin, Serpil; Şümnü, Servet Gülüm (2022-03-01)
The effects of crosslinking agents on faba bean flour–chitosan-curcumin films and their characterization
Yıldız, Eda; İlhan, Esmanur; Kahyaoğlu, Leyla Nesrin; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2022-03-01)
Although glutaraldehyde (GLU) has been frequently preferred to improve some characteristics of bio-degradable food packages, it is regarded as a hazardous chemical. Therefore, in this study, the possibility of replacement ...
Pea protein properties are altered following glycation by microwave heating
Ertuğrul, Ülkü; Namlı, Serap; Taş, Ozan; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2021-10-01)
Pea protein is often used in protein enriched diets due to its nutritional properties. Modifying its properties has been studied from many perspectives. Glycation, a non-enzymatic glycosylation reaction of proteins, is one...
Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law
Yazicioglu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2021-10-01)
In this study, the change in the temperature and moisture content of zucchini cooked in microwave and infrared combination oven were modeled by finite element method. The exact form of Lambert law was used to predict the m...
Use of Solid Echo Sequence to Monitor Crystallization Kinetics of Mono and Di-Saccharides
Grunin, Leonid; Güner, Selen; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2021-09-01)
Crystallization is an important quality parameter that can significantly affect consumer acceptability and perceived quality of the products. Especially in high sugar products, controlling crystallization is a challenge. I...
Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material
Aydogdu Emir, Ayca; Yıldız, Eda; AYDOĞDU, YILDIRIM; Şümnü, Servet Gülüm; Şahin, Serpil (2021-06-01)
© 2021 The Authors. Legume Science published by Wiley Periodicals LLC.The main aim of the article was to produce gallic acid-loaded pea flour/polyethylene oxide (PEO)-based nanofibers through the electrospinning method as ...
Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose
Namlı, Serap; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2021-04-01)
© 2021 Elsevier LtdGlycation, the initial step of Maillard reaction, can be used to modify the properties of proteins. In this study, to speed up the reaction, microwave glycation of soy protein isolate (SPI) in an aqueous...
Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein-Based Electrospun Nanofibers
Aslaner, Gizem; Şümnü, Servet Gülüm; Şahin, Serpil (2021-03-01)
The objective of this research was to incorporate grape seed extract (GSE) into electrospun nanofibers produced from rye flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of rye flour concent...
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