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

Effect of high-pressure homogenization, microwave pasteurization and protein addition on the bioactive and physicochemical properties of liquid tomato product Taş, Ozan; Ateş, Elif Gökçen; Bal, Murad; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2025-12-01) This study evaluates the effects of high-pressure homogenization (HPH) and microwave (MW) pasteurization on the physicochemical, rheological, and bioactive properties of tomato sauces enriched with plant proteins (pea prot...
Utilizing Lentil Proteins and Flours for Sustainable Encapsulation and Techno-Functional Applications in Food Technology Sönmezler, Demet; Şümnü, Servet Gülüm; Şahin, Serpil (2025-09-01) Encapsulation involves forming a thin layer around the core material to separate it from the surrounding environment physically. It is widely used in various industries to provide protection core materials, manipulate rele...
Recent Developments Towards Sustainable Solutions in Electrospun Active Packaging Systems for Various Foods Yıldız, Eda; Şümnü, Servet Gülüm; Khwaldia, Khaoula; Rathod, Nikheel; Centobelli, Piera; Kulawik, Piotr; Kaddour, Abderrahmane Ait; Dapcevic-Hadnadev, Tamara; ÖZOĞUL, FATİH (2025-09-01) Microbial spoilage and oxidation are significant causes of food deterioration, contributing to food waste of up to 30%. To mitigate these losses, active food packaging is an effective solution. Considering the excellent pr...
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...
Enhanced bioavailability of rowanberry bioactives via ultrasonic extraction and encapsulation Koc, Ferda; Yazicioglu, Nalan; Şümnü, Servet Gülüm (2025-01-01) This study investigates the enhancement of bioavailability of bioactive compounds from rowanberries throug ultrasonic-assisted extraction of phenolic, flavonoid, antioxidant, and pectin content. The bioactive compounds wer...
Impact of Kale (Brassica oleracea) Extract on Characterization of Centrifugally Spun Fibers and Delay of Lipid Oxidation Basturk, Zulal Sila; Güler, Hasan Gökhan; Yazicioglu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2025-01-01) Centrifugal spinning offers a promising method for producing fibers with significant potential in active food packaging, especially when integrated with natural antioxidants. This study investigates the fabrication of gela...
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...

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