Çelikel Güngör, Aslı
Loading...
Profile URL
Name Variants
Çelikel, Aslı
çelikel, Aslı
çelikel, Aslı
Job Title
Dr. Öğr. Üyesi
Email Address
aslicelikel@artuklu.edu.tr
Main Affiliation
Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
Status
Current Staff
Website
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID
Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
1
Research Products
3GOOD HEALTH AND WELL-BEING
3
Research Products
4QUALITY EDUCATION
0
Research Products
5GENDER EQUALITY
0
Research Products
6CLEAN WATER AND SANITATION
3
Research Products
7AFFORDABLE AND CLEAN ENERGY
0
Research Products
8DECENT WORK AND ECONOMIC GROWTH
0
Research Products
9INDUSTRY, INNOVATION AND INFRASTRUCTURE
0
Research Products
10REDUCED INEQUALITIES
0
Research Products
11SUSTAINABLE CITIES AND COMMUNITIES
0
Research Products
12RESPONSIBLE CONSUMPTION AND PRODUCTION
0
Research Products
13CLIMATE ACTION
0
Research Products
14LIFE BELOW WATER
3
Research Products
15LIFE ON LAND
0
Research Products
16PEACE, JUSTICE AND STRONG INSTITUTIONS
0
Research Products
17PARTNERSHIPS FOR THE GOALS
0
Research Products
Documents
3
Citations
17
h-index
-
Documents
3
Citations
15
Scholarly Output
51
Articles
11
Views / Downloads
283/7608
Supervised MSc Theses
0
Supervised PhD Theses
0
WoS Citation Count
3
Scopus Citation Count
3
Patents
0
Projects
1
WoS Citations per Publication
0.06
Scopus Citations per Publication
0.06
Open Access Source
43
Supervised Theses
0
| Journal | Count |
|---|---|
| Bir Yerin Tabaktaki Kimliği | 2 |
| Harran Üniversitesi Veteriner Fakültesi Dergisi | 2 |
| Türkiye Gastronomi Coğrafyası | 2 |
| Journal of Tourism and Gastronomy Studies | 1 |
| Profesyonel Mutfak Yönetimi İnovatif Yaklaşım. | 1 |
Current Page: 1 / 3
Scopus Quartile Distribution
Competency Cloud
51 results
Scholarly Output Search Results
Now showing 1 - 10 of 51
Presentation Some Properties off Probiyotic yoghrt fortified with liquorice extract(4 th North and East European Congress on Food Abstract Book, 2017) Akın, Musa Serdar; Çelikel, Aslı; Göncü, Büşra; Akın, Mutlu Buket…Presentation MARDİN’DE KULLANILAN ŞEBEKE VE KUYU SULARININ MİKROBİYOLOJİK KALİTESİ(ZEUGMA I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 13-16 Eylül 2018 TAM METİN KİTABI, 2018) Çelikel Güngör, Aslı; Gürbüz, SemraWater sanitation is important for the protection of health due to the transmission of pathogenic microorganisms which cause disease with water used in our daily life.. For this reason, it is important to make microbiological controls in water and to determine the sources of contamination of water. In this study, it was aimed to investigate the presence of Escherichia coli and coliform bacteria contamination in the wells and network waters used in Mardin. total of 238 water samples consisting of 188 network water and 50 well water were collected in two different periods from nine different districs of Mardinwere used as research material and the samples were tested using membrane filtration method. Escherichia coli and coliform bacteria contamination were detected in 2% (1) of The well water samples and in 26.6% (50) of the network water samples. One well water sample contaminated with Escherichia coli and coliform bacteria were found in the samples taken from Artuklu districs in the period of November-December, while the contamination was not detected in the remaining samples.. It was determined that 21.43% (51) of the samples examined in this study were not in compliance with the limits specified in the Turkish Standard Institute TS 266 standard and the Regulation on the Water for Human Consumption. As a result, it is thought that water samples, especially network water samples, are exposed to microbial contamination and may pose a potential risk for public health.Presentation 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 SerdarConjugated 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: ConjugatedPresentation Herbs used in Traditional Foods: Coriandrum sativum and Rhus coriaria(The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” 19-21 April 2018 Abstract Book, 2018) Gürbüz, Semra; Çelikel, Aslı; Keskin, CumaliTraditional foods are products made from locally available raw materials depending on the culture and tradition of the region. The majority of countries and regions have their own traditional foods and traditional cuisine depending on local consumption habits, methods of cooking and preparation as well as food ingredients. The herbs grown in the region have an important contribution to the rich culinary culture of the Southeastern Anatolia Region. Coriander sativum "Coriander" and Rhus coriaria "Sumac", which have been known since ancient times, are often used for traditional food and beverages in the region's cuisine due to their intensive cultivation in the Southeastern Anatolian region.These herbs, which constitute an integral component of the Southeastern Anatolia cuisine, are also effective in suppressing some undesirable effects andpreserving food for long periods of time as well as imparting flavor, aroma and flavor to food.These herbs, which are used in the traditional foods in Turkey as well as in the traditional foods in other countries wherethey are grown,are widely usedin traditional medical practices because of their antimicrobial, anti-diabetic, antioxidant properties.The aim of this study is to evaluate the use of Coriander sativum and Rhus coriariain traditional foods, their functions and their health effects.Article Nitrate and Nitrite Levels of Potable Water in Mardin, Turkey(2020) Gürbüz, Semra; Güngör, Aslı ÇelikelIn this study, it was aimed to investigate the presence and levels of nitrate and nitrite in potable water in Mardin. A total of 118 water samples, collected from 64 taps, 41 wells and 13 water tanks within the city center and districts of Mardin, were used in this study. The nitrate and nitrite analyses were performed by spectrophotometric method. The mean value of nitrate levels was found as 2.55±3.58 ppm in 31 (26.27%) and nitrite as 0.032±0.091 ppm in 91 of 118 water samples. The mean values of nitrate and nitrite were 2.49±3.65 ppm and 0.033±0.072 ppm in taps; 2.00±3.09 ppm and 0.035±0.125 ppm in wells; 3.93±4.71 ppm and 0.018±0.017 ppm in tank water respectively. One (0.85%) of analyzed water samples had nitrite level (0.72 ppm) higher than maximum legal limit. There was no statistically significant difference between the samples taken from taps, wells and water tanks for presence of nitrate and nitrite.According to the results of the study, although a general risk was not determined in terms of nitrate and nitrite levels in the water in Mardin, it is thought that monitoring is important for the detection of individual contaminations.Presentation GASTRONOMIC TOURISM (CULINARY TOURISM) AND TRADITIONAL FOODS: MARDIN(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018) Çelikel, Aslı; Akın, Mutlu Buket; Gürbüz, Semra; Toprak, LokmanGastronomic tourism can be described as the trips made by tourists to experience local food and beverages. Because as it is thought that approximately one in four of the tourism expenses devote to food and beverage spending, gastronomic tourism is an important source of income for the people of the region. At this point, gastronomic tourism plays an important role in increasing the demand for some tourism attraction centers and in creating new attraction centers. In recent years, geographical indications in our country for traditional food, which is the most important compound of gastronomic tourism, have increased. Geographical indications encourage traditional production and the preservation of the tastes of local food and beverage. Mardin, which is one of the important touristic places of our country with its rich cultural structure and historical places, is among the provinces that has the priority in terms of gastronomic tourism according to the 2014 TUSAD report. Although there are more than 40 regional dishes in Mardin, where many different religions and people live together, only 5 of them have geographical indications. These are Mardin rib fills, Mardin kibe, Mardin sembusek, Mardin ikbebet and Mardin imlebes (almond candy). At this point, the introduction of other regional tastes unique to Mardin will contribute to the expansion of traditional food production and the improvement of gastronomy tourism. In this study, traditional foods and beverages in Mardin province were investigated.Presentation Konjak Glukomannan ve Peynir Altı Suyu Protein İzolatı İçeren Yenilebilir Filmlerin Mekanik Özellikleri(3 rd. ASM International Congress of Agriculture And Environment Abstract Book, 2017) Çelikel, Aslı; Akın, Mutlu Buket; Akın, Musa Serdar; Göncü, Büşra; Büyükkılıç, Kamile Burcu…Presentation DETERMINATION OF VIABLE BACTERIAL COUNTS AND ACETALDEHYDE CONTENTS IN BIOYOGURT PRODUCED BY USING LACTOBACILLUS ACIDOPHILUS AND LACTOBACILLUS CASEI AT DIFFERENT INOCULUM RATES(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018) Akın, Musa Serdar; Göncü, Büşra; Çelikel, Aslı; Eren Karahan, Leyla; Akın, Mutlu BuketDue to their attributed health benefits, probiotic bacteria (such as L. acidophilus and/or Bifidobacteria) have been increasingly included in yogurts and fermented milks during the past three decades. The addition of probiotic bacteria is made not only because of certain claimed health-promoting effects in the intestinal tract but also because of the sensory aspects as well as the expanding variety of products that can be formulated with them. In this study, the effects of different inoculum rates of Lactobacillus acidophilus and Lactobacillus casei of using in the production of bio-yogurt on the viable bacterial counts and acetaldehyde contents were determined during storage.For this purpose, different inoculum rates (1%, 2% and 3%) of both probiotic bacteria were tested. So, suitable inoculum rate were detected for production of bio-yogurt, which has enough probiotic bacterial content for supplying desirable aromatic effect and also the therapeutic minimum (106-107 cfu g-1). In addition to, the effects of inulin (at a rate of 1%) were searched for encouraging of probiotic bacterial development and quality of bio-yogurt. According to the results, the effects of inoculum rate of probiotic bacteria, storage period and addition of inulin were significant on the physicochemical, microbilogolic and sensory properties of bio-yogurt (p<0.01).Article Süt Ürünlerinde Probiyotik Bakterilerin Canlılığını Etkileyen Faktörler(Batman Üniversitesi Yaşam Bilimleri Dergisi Cilt 8 Sayı 1/2 (2018), 2018) Çelikel, Aslı; Göncü, Büşra; Akın, Mutlu Buket; Akın, Musa SerdarProbiyotikler; canlılarda sindirim sistemi mikroflorasını geliştirerek sağlık üzerine olumlu etkileri olan mikroorganizmalardır. Bunların başlıcaları Lactobacillus acidophilus ve Bifidobacterium animalis subsp. lactis (Bifidobacterium BB12)‟dir. Bu bakterilerin sağlık üzerine olumlu etkilerinden dolayı dondurma, peynir ve yoğurt gibi süt ürünlerinde kullanımları son yıllarda artış göstermiştir. Sağlık üzerine olumlu etki gösterebilmesi için canlı probiyotik bakteri sayısının yüksek olması gerekir. Probiyotikler gıdalar üzerine yapılan çalışmalarda depolama sırasında ürünlerdeki probiyotik bakteri sayısının hızlı bir şekilde düştüğü belirlenmiştir. Probiyotik mikroorganizmaların gıdalardaki canlılıklarına etki eden bir çok faktör bulunmaktadır. Bunlardan bazıları bakteri türleri arasındaki etkileşim, inokülasyon süresi, ürünün asitliği, depolama sıcaklığı, ambalajın oksijen geçirgenliği, üründeki diğer starter bakteriler tarafından üretilen antimikrobiyel maddelerdir. Canlı probiyotik bakteri sayısı aside ve safraya dayanıklı suşların seçilmesi, ambalajın oksijen geçirgenliğinin azaltılması, iki aşamalı fermantasyon uygulaması, mikroenkapsülasyon uygulamaları, stres koşullarına adaptasyon ve mikro besin elementleri ilavesi gibi yöntemlerle artırılabilir. Bu derlemede, süt ürünlerinde probiyotik bakterilerin canlılığını etkileyen faktörler ve bu faktörleri engellemeye yönelik yapılan çalışmalar incelenmiştir.Article DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK(Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi, 2022) Eren Karahan, Leyla; Çelikel Güngör, Aslı; Akın, Musa Serdar; Akın. Mutlu Buket; Gözde Ceylan, Huriye; Ceylan, Huriye Gözde; Güngör, Aslı Çelıkel; Karahan, Leyla ErenIn this study, 60 fresh Adıyaman cheeses produced from sheep's milk by traditional method in Adıyaman were collected in April, May, June and July. Physicochemical, textural and microbiological properties of cheese samples were examined. Physicochemical and textural properties of Adıyaman cheeses showed a wide distribution in generally. Dry matter, fat, fat in dry matter, protein, protein in dry matter, hardness, gumminess, cohesiveness and L* values were 47.49±2.35%, 22.05±2.20%, 19.81±2.85%, 41.75±5.82%, 6047.83±5968.86 g, 5018.91±5151.70, 0.83±0.04, 88.37±2.35 respectively and the difference between these values of the samples belonging to different months were found significant (p<0.05). The presence of yeast-mold, Staphylococcus aureus, coagulase positive Staphylococcus aureus (53.33%) and Escherichia coli (50%) were determined in Adıyaman cheese, while the presence of Brucella spp., Salmonella spp., and Listeria monocytogenes were not determined.