Turizm Fakültesi

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AFLATOXIN M-1 IN TRADITIONAL HOMEMADE YOGHURTS MARKETED IN SOUTHEASTERN TURKEY
(PARLAR SCIENTIFIC PUBLICATIONS (P S P), 2019) Gürbüz, Semra; Kılıç Altun, Serap
This study was performed to determine the presence and levels of aflatoxin M-1 (AFM(1)) in yoghurt produced by traditional methods in small scale enterprises in Mardin and Sanliurfa provinces located in Southeastern Turkey and to evaluate the yoghurt in terms of food safety. A total of 90 yoghurt samples, 42 from Mardin and 48 from $anhurfa were collected from small-scale retailers and tested for AFM(1) by enzyme-linked immunosorbent assay (ELISA). AFM(1) was detected in 34 (37.8 %) of 90 yoghurt samples at the levels ranging from 10 to 515 ng/kg. Five (11.9 %) samples (ranging from 10 to 515 ng/kg) from Mardin and 29 (60.4 %) samples (ranging from 10 to 101 ng/kg) from Sanliurfa were found to be contaminated with AFM(1). There was a statistically significant difference between the samples collected Mardin and Sanliurfa concerning the presence frequency of AFM(1) (p=0.000). The AFM(1) levels of 16 (17.8 %) positive yoghurt samples were higher than the legal limits. The results of this study have revealed that the traditionally produced homemade yoghurt is contaminated with AFM(1) and poses health risk for consumers.
Aflatoxin M1 in Human Breast Milk in Southeastern Turkey
(Springer Verlag, 2017) Kılıç Altun, S.; Gürbüz, S.; Ayağ, E.
This study was performed to determine aflatoxin M1 (AFM1) in human breast milk samples collected in Şanlıurfa, located in Southeastern region of Turkey, and to investigate a possible correlation between AFM1 occurrence (frequency and levels) and sampling seasons. Human breast milk samples collected in December 2014 and in June 2015 from a total of 74 nursing women, both outpatient and inpatient volunteers in hospitals located in Şanlıurfa, Turkey, were analyzed using competitive enzyme-linked immunosorbent assay (ELISA) for the presence of AFM1. AFM1 was detected in 66 (89.2%) out of 74 samples at an average concentration of 19.0 ± 13.0 ng/l (min.-max., 9.6–80 ng/l). There was a statistically significant difference between December and June concerning AFM1 levels (p < 0.05). Further detailed studies will be needed to determine the main sources of aflatoxins in food, to establish protection strategies against maternal and infant exposure to these mycotoxins. © 2016, Society for Mycotoxin Research and Springer-Verlag Berlin Heidelberg.
AFLATOXIN M1 IN TRADITIONAL HOMEMADE YOGHURTS MARKETED IN SOUTHEASTERN TURKEY
(Fresenius Environmental Bulletin, 2019) Gürbüz, Semra; Kılıç Altun, Serap
This study was performed to determine the presence and levels of aflatoxin M1 (AFM1) in yoghurt produced by traditional methods in small scale enterprises in Mardin located in Southeastern Turkey and to evaluate the yoghurt in terms of food safety. A total of 90 yoghurt samples, 42 from Mardin and 48 from rfa were collected from small-scale retailers and tested for AFM1 by enzyme-linked immunosorbent assay (ELISA). AFM1 was detected in 34 (37.8 %) of 90 yoghurt samples at the levels ranging from 10 to 515 ng/kg. Five (11.9 %) samples (ranging from 10 to 515 ng/kg) from Mardin and 29 (60.4 %) samples (ranging from 10 to 101 ng/kg) nl AFM1. There was a statistically significant difference between the samples collected Mardin and rfa concerning the presence frequency of AFM1 (p=0.000). The AFM1 levels of 16 (17.8 %) positive yoghurt samples were higher than the legal limits. The results of this study have revealed that the traditionally produced homemade yoghurt is contaminated with AFM1 and poses health risk for consumers.
Analysis of the names of accommodation establishments in Bulgaria
(Anatolia, 2021) Seyitoğlu, Faruk; Ivanov, Stanislav; Dimitrova, Fani
This paper identifies the categories of accommodation establishments’ names in Bulgaria and determines the role of a property’s characteristics (category, location, type, and size/capacity) on the chosen name using a quantitative approach. The findings indicate that male, female, and family names, and names indicating geographic toponyms, represent nearly half of all names. Plants, emotions, and quality-related words are also widely used. Furthermore, results reveal that category, location, size, and type of establishment influence the naming of establishments. In addition, the findings illustrate that Bulgarian names prevail in the naming of establishments. Binary logistic regression reveals that urban, higher category, and larger properties are more likely to have foreign names. The theoretical and destination marketing implications are discussed as well.
Antecedents of Gastronomy Destination Brand Equity: an Examination of Gastronomy Experience, Motivation, and Destination Satisfaction
(Advances in Hospitality and Tourism Research (AHTR), 2023) Kodas, Davut; Özel, Çağıl Hale
This paper aims to test the relationships among gastronomic experience, motivation, destination satisfaction, and gastronomy destination brand equity. Data (n:600) was gathered from domestic visitors visiting Gaziantep in March, April to May 2018. Scale development to measure gastronomy experiences and scale adaptation process of destination brand equity were carried out. The relationships among the variables were examined with structural equation modeling. According to the findings, except H5 and H8, all hypotheses are significant in the research model. At the end of the study, significant theoretical and managerial implications were provided for the tourism providers and destination marketers, and managers.
Applicability of Supplier Selection Using the Electre Method in Food and Beverage Industry
(2023) Yiğit, Serkan
The food and beverage industry is now experiencing rapid growth, making it one of the most rapidly expanding industries in the present day. Because of this expansion, the drinks and food industry has encountered a significant challenge pertaining to the process of supplier selection. The implementation of supply chain management has more challenges in comparison to other industries, particularly in the context of food and beverage businesses, which typically rely on a vast array of about 3000 items to facilitate the provision of their services. Nevertheless, empirical research indicates that the advantages of proficient supply chain management within the food and beverage industry are significant and should not be disregarded. Within the scope of this research, the present setting provides an overview of the supplier selection criteria established for food and beverage businesses. It is emphasized that these criteria are subject to potential modifications based on the specific goals of each organization. The evaluation of the Electre technique, which is one of many decision-making approaches, has been conducted to determine its effectiveness in supplier selection within the food and beverage business. This paper aims to elucidate the application phases of the Electre method. The objective of this research is to assess the viability of using the Electre technique as a supplier selection criterion in the context of food and beverage businesses.
Bir Yerin Tabaktaki Kimliği
(2019) Çelikel Güngör, Aslı; Akın Mutlu, Buket; Gürbüz, Semra
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Biyojen Aminlerin Gıda Kalitesi ve Güvenliği açısından önemi
(ANADOLU I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 28-29 Aralık 2018 – DİYARBAKIR TAM METİN KİTABI, 2018) Gürbüz, Semra; Çelikel Güngör, Aslı; Toprak, Lokman
Biyojen aminler çoğunlukla amino asitlerin mikrobiyel dekarboksilasyonu sonucu oluşan düşük molekül ağırlıklı organik bazlardır. Gıdalarda bulunan başlıca biyojen aminler histamin, putresin, kadaverin, tiramin, triptamin, 2- feniletilamin, spermin, spermidin ve agmatindir. Gıdalarda biyojen aminlerin oluşumu; ham madde kalitesi, gıdanın fiziko-kimyasal özellikleri, depolama, dağıtım, üretim ve işleme koşulları, dekarboksilaz pozitif mikroorganizmaların mevcudiyeti, serbest amino asit varlığı gibi çok sayıda faktöre bağlıdır. Bu bileşiklerin yüksek miktarlarının tüketimi insanlarda toksik etkiye ve nadiren de ölümlere yol açabilmektedir. Biyojen aminler gıdanın hijyenik kalitesini göstermesi ve tüketimleri neticesinde oluşan toksik etkileri nedeniyle gıda güvenliği açısından önem taşımaktadırlar. Bu çalışmada, gıdalardaki biyojen aminlerin varlığının gıda güvenliği açısından önemi ile tüketici sağlığı açısından oluşturabileceği problemlerinin değerlendirilmesi amaçlanmıştır.
Case Study as a Research Method in Hospitality and Tourism Research: A Systematic Literature Review (1974–2020)
(Cornell Hospitality Quarterly, 2021) Çakar, Kadir; Aykol, Şehmus
This systematic literature review aimed to investigate the use of case study method in hospitality and tourism research to increase the awareness about the use of case study as a research method. Data were collected (n = 871) from 10 leading hospitality and tourism journals published between 1974 and 2020. A thematic analysis of the data was conducted using Leximancer as a computer-aided analysis software. The study findings reveal an overall mislabel and misuse of the case study method. Suggestions are provided to improve case study method applications and increase case study research for more theory development in hospitality and tourism research
Community displacement challenges in educational tourism
(Routledge Journals, Taylor & Francis Ltd, 2025) Cizreliogullari, Mehmet Necati
This study investigates issues relating to community displacement of the indigenous residents of Famagusta resulting in an increased rate of relocation to the suburbs due to the sudden growth of educational tourism; thus, the main objective of the current study is to obtain perspectives of learners on primary motives. An in-depth interview of 28 Cypriots in Famagusta, through purposive sampling was used to gather data for the current research. Findings reveal that the increase in educational tourism in Famagusta caused the indigenous Cypriots to move into suburban neighbourhoods. Factors including urbanization issues, social issues, economic issues, cultural issues, and environmental issues were revealed to be the most challenging issues resulting in community displacement.
COMPOSITE EDIBLE FILMS AND THEIR FEATURES
(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018) Çelikel, Aslı; Akın, Mutlu Buket; Akın, Musa Serdar; Göncü, Büşra; Eren Karahan, Leyla
Edible films are materials that are not synthetic and can be consumed with food, coated with various methods on the surface of the product in order to protect the food, extend the shelf life and provide functional properties. Composition of edible films consists of a combination of one or more substances such as carbohydrate, fat, protein and plasticizer. Nutritional values of foods are supported with edible film coating, especially with the films made of proteins. The antimicrobial and antioxidant substances added to edible films avoid the growth of microorganisms on the food surface and prolong the shelflife of the foods. It is desired that edible films should be as odorless, tasteless, colorless, transparent, clear as possible, durable and flexible as well as in compliance with the foodstuff in order to avoid the adverse effects during consumption. In addition, edible films are able to meet the different functional needs (moisture barrier, gas barrier, water and lipid solubility, color and appearance, mechanical properties, etc.) of the product to which they are applied. In recent years, the use of edible composite films containing more than one component has become widespread, in contrast to the onecomponent edible films desired for edible film production. In this study, researches on edible composite films and their properties have been reviewed.
A conceptual framework of the service delivery system design for hospitality firms in the (post-)viral world: The role of service robots
(International Journal of Hospitality Management, 2020) Seyitoğlu, Faruk; Ivanov, Stanislav
This study aims to develop a conceptual framework of the service delivery system design for hospitality firms in the (post-)viral world. Several theoretical approaches such as resource-based view, value chain analysis, stakeholder theory, PESTEL analysis, positioning strategy, and service delivery system design were adopted. The paper identified three service delivery system designs (robotic, human-based, and mixed) and analyses their requirements, advantages, disadvantages, and potential target markets. According to the suggested model, hospitality firms need first to explore the expectations of tourists. Then comes the analysis phase (based on a holistic perspective, and consisting of RBV, Value chain, Stakeholder, and PESTEL analyses), which helps hospitality firms to identify how they should differentiate and position themselves in the market. Following, companies decide on what kind of service delivery system they should offer to their target customers, and position themselves in the market according to the chosen system.
A conceptual study of the strategic role of gastronomy in tourism destinations
(International Journal of Gastronomy and Food Science, 2020) Seyitoğlu, Faruk; Ivanov, Stanislav
The present study discusses the strategic role of gastronomy in destinations from the perspective of three theoretical foundations of strategic management, namely Resource-Based View (RBV), Emergent Strategy (ES), and Positioning Strategy (PS). Several concepts from the field of gastronomy are used, such as gastronomic identity, tourist behaviours (motivation, experience, consumption), a sense of place, and food image. Utilizing this multi-disciplinary literature, the present study provides an integrative review and develops a model explaining the strategic role of gastronomy in tourism destinations consisting of three main components (the source, process, and form of a strategy). According to the suggested model, gastronomic identity is considered a strategic resource for destinations. Depending on the gastronomic identity, a differentiation strategy can be formed in a destination that involves the presentation of gastronomic products developed and offered by discoverers (entrepreneurs, researchers, and tourists) to the relevant markets. This strategy is the result of an emergent, rather than deliberate, strategic process. However, when destination managers and stakeholders realize that a gastronomy-based strategy has emerged, such a strategy can also be transformed into a deliberate strategy. The predictions of the model are supported by the conceptual and empirical findings of earlier studies.
Conflict, insecurity and the political economies of higher education: The case of Syria post-2011
(Emerald Group Holdings Ltd., 2018) Abedtalas, Musallam; Dillabough, Jo-Anne; Fimyar, Olena; McLaughlin, Colleen; Al-Azmeh, Zeina; Abdullateef, Shaher
This paper stems from a 12-month collaborative enquiry between a group of Syrian academics in exile in Turkey and academics from the University of Cambridge into the state of Syrian Higher Education after the onset of the conflict in 2011. The purpose of this paper is to draw on 19 open-ended interviews with exiled Syrian academics; two focus groups; mapping and timeline exercises; and 117 interviews collected remotely by collaborating Syrian academics with former colleagues and students who were still living inside Syria at the time of data collection. The findings of the research suggest that Syrian HE after 2011 was fragmented across regions; in some cases non-existent, and in others deemed to be in a state of reform in order to meet student needs. Key issues that emerged from this work are human rights’ abuses directed against academics and students including the detainment, purging and kidnapping of academics, an increased militarisation of university life and a substantive loss of academic and human capital. Design/methodology/approach – The overall design involved two workshops held in Turkey (in June and July, 2017) at which the Cambridge team explained the stages of undertaking qualitative research and planned the collaborative enquiry with Syrian co-researchers. The first workshop addressed the nature of qualitative research and explored the proposed methods of interviewing, using timelines and mapping. The instruments for interviewing were constructed in groups together and mapping was undertaken with the 21 Syrian academics in exile who attended the workshop. Syrian academics also built their own research plans as a way of expanding the consultation dimension of this project inside Syria, engaged in survey and interview protocol planning and discussed ways to access needed documentation which could be drawn upon to enrich the project. The Syrian coresearchers interviewed remotely HE staff and students who had remained in, or recently left, Syria; the key criterion for group or participant selection was that they had recent and relevant experience of Syrian HE. The second workshop focused on data analysis and writing up. There was also wide consultation with participants inside and outside Syria. As part of the research, the Cambridge team conducted open-ended interviews with 19 Syrian academics and students living in exile in Turkey. This involved interviewing Syrian scholars about their experiences of HE, policy changes over time and their experiences of displacement. The researchers developed this protocol prior to the capacity-building workshops based on previous research experience on academic and student displacement, alongside extensive preparation on the conditions of Syrian HE, conflict and displacement. In addition to interviewing, a pivotal element of methodological rigour was that the authors sought to member check what participants were learning through mapping and timeline exercises and extensive note-taking throughout both workshops. The major issues that the authors confronted were ethical concerns around confidentiality, the need to ensure rigourously the protection of all participants’ anonymity and to be extremely mindful of the political sensitivity of issues when interviewing participants who may not feel able to fully trust “outsider” researchers. Issues of social trust have been reported in the literature as one of the most significant drawbacks in conducting research in “conflict environments” (see Cohen and Arieli, 2011) where academics and students have been working and/or studying in autocratic regimes or were operating within political contexts where being open or critical of any form of institutional life such as university work or the nation could cost them their jobs or their lives. Findings – The accounts of Syrian academics and students emerging from this work point to some of the state-building expressions of HE manifested in the shaping of professional and personal experiences, the condition and status of HE, its spatial arrangements and their associated power formations, and resulting infeelings of intense personal and professional insecurity among Syrian scholars and students since 2011. While acknowledging that the Syrian situation is deemed one of the worst humanitarian crises in the region in recent decades, these accounts resonate, if in different ways, with other studies of academics and students who have experienced highly centralised and autocratic states and tightly regulated HE governance regimes (Barakat and Milton, 2015; Mazawi, 2011). Originality/value – Currently, there is virtually no research on the status and conditions of higher education in Syria as a consequence of the war, which commenced in 2011. This work presents a first-person perspective from Syrian academics and students on the state of HE since the onset of the conflict. The major contribution of this work is the identification of key factors shaping conflict and division in HE, alongside the political economies of HE destruction which are unique to the Syrian war and longstanding forms of authoritarian state governance
Conjugated Linoleic Acid in Milk and Dairy Products
(1. INTERNATIONAL GAP AGRICULTURE & LIVESTOCK CONGRESS 25-27 April 2018 – Abstract Book, 2018) Çelikel, Aslı; Göncü, Büşra; Akın, Mutlu Buket; Akın, Musa Serdar
Conjugated linoleic acid (CLA), a natural component of foods derived from ruminant animals, is a fatty acid composed of 18 carbon atoms and containing various isomers depending on the cis and trans configuration of the two double bonds. Among the CLA isomers, those having the most biological activity are cis-9, trans-10 and trans-11 and cis-12. Most of the CLA isomers are composed of the cis-9, trans-11 isomer. This isomer is also called "rumenic acid". Rumenic acid accounts for about 90% of total CLA in beef and milk. The wide variety of benefits of CLA results from the separate or common effects of each or some of the isomers. In general, CLA promotes the immune system and enhances the development and growth. It also has anti-carcinogenic, fat and cholesterol-lowering effects, anti-arteriosclerotic, anti-oxidant, anti-diabetic, signal transduction, anti-bacterial, free radical scavenger and anti-oxidative effects. Milk and milk products containing significant amounts of essential fatty acids constitute 70% of total CLA intake in human nutrition. The amount of CLA in the composition of the milk varies depending on animal species and the animal's dietary pattern. The highest amount of CLA is found in sheep's milk, which is followed by cow's and goat's milk. The technological processes applied during the production of dairy products and the cultures used cause the changes in the amount of CLA. In this study, studies on CLA in milk and dairy products have been reviewed. Key Words: Conjugated
Contamination Sources in Tarhana for Food Safety
(The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” 19-21 April 2018 Abstract Book, 2018) Göncü, Büşra; Akın, Serdar Musa; Çelikel, Aslı; Akın, Mutlu Buket
The origin of tarhana word is from Central Asia and Persian. Tarhana is a very important indigenous food produced by lactic acid fermentation of a mixture, which is prepared from flours or wheat, yoghurt, red or green pepper, salt, onion, tomato and different kinds of spices. Depending on demand, yeast can also be used for the development of fermentation in tarhana production. After fermentation this mixture is dried, ground and stored on a shelf for future use. The chemical composition of Tarhana varies depending on the raw material and region used. Composition of Tarhana has been detected as pH 6.19, average humidity 8.38%, ash 0.64%, salt 3.86%, protein 10.53%, acidity grade 2.92, total phenolic substance 205.91 mg GAE / g, antioxidant activity 8.07% by some researchers. Tarhana is exposed to microbiological, toxicological and cross contaminations in terms of the food used and the process steps followed during construction. Personal contamination is the most important cross-contamination source. Mold contamination, which occurred in flour and spices during storage, is the other important contamination source. On the other hand, microbial contamination of milk, which is used for yoghurt production is a risk for tarhana. During drying stage of the product, rodents, birds and pests can cause contamination. In this review, the determination of contamination sources and prevention of this risk in tarhana production has been discussed.
Critical success factors for tourist destination governance in times of crisis: a case study of Antalya, Turkey
(ROUTLEDGE JOURNALS, TAYLOR & FRANCIS LTD, 2018) Cakar, Kadir
The aim of this paper is to identify the critical success factors for the development of crisis management and strategy for the governance of the tourist destination of Antalya, Turkey. Data was obtained from in situ interviews, participant observation, and documentation. Interviews were conducted with the main tourism stakeholders representing both public and private sectors in Antalya. Findings show that the critical success factors of responsiveness, shared roles, strategy formation, and collaboration are vital for effective crisis management. The study also highlighted the fact that in the area of shared roles and collaboration, encompassing the characteristics of coordination, communication, cooperation, and knowledge transfer, stakeholders are proving ineffectual, thereby obstructing the development of necessary strategies for crisis management and the recovery process. Further, ineffective governance, adopted by local stakeholders, has had a substantial negative impact on the process of developing future effective crisis management strategies.
Cycle tourism as an alternative way of tourism development in Çanakkale, Turkey
(2018) Duran, Erol; Sevinç, Figen; Harman, Serhat
The number of the cyclists participating tourism activities in the world is gradually increasing. The cycle tourism, having emerged from people’s travelling by bike according to their own motives, is becoming more popular, cycle routes are getting enlarged, and projects are developed for cycle tours day by day. Therefore, the elements constituting the cycle tourism have come into prominence and the motivations of the cycle tourists participating bike tours have been studied. Thus, the aim of this study is to find out the importance that cycle tourists give and the level of the interest they show for cycle tours. The central question of the study raised on is; “what is the level of interest and on cycling and how it can be an important touristic attraction for Çanakkale tourism?” For this purpose, in-depth interview technique was used on cyclist groups at different cycle tours in Çanakkale, Turkey. According to the results of the analyses, developing cycling by its philosophy and structural requirements in Çanakkale can be feasible in sustainability perspective.
Defining the Current Position of the Gastronomy Field in Turkey
(Journal of Culinary Science and Technology, 2021) Seyitoğlu, Faruk
The present study aims to investigate and define the current position of the gastronomy field in Turkey. In order to achieve this, interviews were held with academics who are involved in the field of gastronomy. According to the analysis of the data, the nature of gastronomy both as a field and a concept is ‘multi-defined/comprehensive’, has a ‘multi-component’ structure, is ‘interdisciplinary’, ‘lacks a specific (unique) research question’, and ‘is accepted mainly as practical area’. It then became clear that there have been some developments, such as ‘gaining attention and developing as an educational field’, ‘the increase in the number of publications and opportunities to publish’ and ‘the formation of a scientific community’. Some deficiencies and necessities have also emerged that are related to issues as ‘theoretical background’, ‘education’, ‘research area’, ‘the number of publications and opportunities to publish’, ‘methods’ and ‘the ideal gastronomy academic profile’.
Determinants and implications of travel motivations: international travellers visiting Cappadocia
(International Journal of Tourism Cities, 2021) Seyitoğlu, Faruk; Davras, Özgür
Purpose: This paper aims to explore the determinants and implications of travel motivations of international tourists visiting the Cappadocia destination. Design/methodology/approach: The quantitative research method focusing on numerical data was used to test the proposed hypotheses, and the survey technique has been used to collect data. The research participants consisted of 363 international tourists visiting the Cappadocia region/Turkey and spending at least one night there. Confirmatory factor analysis was performed using the AMOS 22 package program to ensure the scales’ construct validity. Then, the structural equation model was established to test the study’s hypothesis, and these hypotheses were tested with the help of path analysis. Findings: As determinants of travel motivations, while electronic word of mouth (eWOM) has a positive effect on travel motivation dimensions, the impact of travel risk perception is negative. Moreover, from the dimensions of travel motivations, novelty/learning and socialization positively affect destination loyalty. However, the influences of escape and relaxation and self-development are meaningless. Besides that, travel risk perception strongly impacts eWOM. Practical implications: Destination managers and practitioners must maintain a higher level of tourist motivation and reduce tourists’ travel risk perception levels to improve destination competitiveness by constituting a more loyal customer profile. Moreover, eWOM platforms should be used efficiently. Originality/value: This study points to a functional multidimensional model that contributes to the literature and guides destination managers and practitioners. The proposed framework of determinants and consequences of tourists’ travel motivation can also be applied in other service contexts. © 2021, International Tourism Studies Association.

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