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

Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage Yildiz, Eda; Emir, Ayca Aydogdu; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin (2022-12-01) Since there has been an increasing interest in natural, non-toxic, and biodegradable food packages instead of plastic ones, scientists put great effort into eliminating the potential drawbacks of these biodegradable films....
Development of curcumin incorporated composite films based on chitin and glucan complexes extracted from Agaricus bisporus for active packaging of chicken breast meat Kaya, Ecem; Kahyaoğlu, Leyla Nesrin; Şümnü, Servet Gülüm (2022-11-01) Composite films were prepared by combining different concentrations of curcumin with chitin and glucan complexes (CGCs) extracted from Agaricus bisporus via a solution casting method. The developed curcumin doped CGC (CGC/...
Active Films Based on Faba Bean (Vicia faba L.) Flour Incorporated with Sumac (Rhus coriaria): Assessment of Antioxidant and Antimicrobial Performances of Packaging for Shelf Life of Chicken Breast Emir, Ayca Aydogdu; Yıldız, Eda; AYDOĞDU, YILDIRIM; Şümnü, Servet Gülüm (2022-11-01) Sumac (Rhus coriaria) cultivated mainly in the Mediterranean region, Eastern and Western North America, South Africa, and Asia is rich in phenolic compounds, especially tannins, anthocyanins, and flavones. For this reason,...
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...
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 ...
Legume-based products—Editorial Şahin, Serpil; Şümnü, Servet Gülüm (2022-03-01)
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...

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