Servet Gülüm Şümnü

Department of Food Engineering
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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)
© 2021 The Authors. Legume Science published by Wiley Periodicals LLC.Although glutaraldehyde (GLU) has been frequently preferred to improve some characteristics of bio-degradable food packages, it is regarded as a hazardo...
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...
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...
Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements
Sezer, Duygu Baskaya; Ahmed, Jasim; Şümnü, Servet Gülüm; Şahin, Serpil (2021-03-01)
Commercial processing of sour cherries generates a large quantity of pomace as an industrial waste, which can suitably be converted into value-added fiber-rich products by employing appropriate extraction techniques. In th...
Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package
Yıldız, Eda; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin (2021-02-15)
© 2020 Elsevier B.V.Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chi...
Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation
Yıldız, Eda; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2021-02-01)
The objective of this study was to investigate the effects of gallic acid incorporation and homogenization method (high-speed homogenization and ultrasonication) on the physicochemical characteristics of pea flour based ac...
Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes
Kabakcı, Cansu; Şümnü, Servet Gülüm; Şahin, Serpil; Öztop, Halil Mecit (2021-01-01)
© 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.Magnesium, a vital mineral for the human body, should be encapsulated before addition into foods to avoid the ...
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