Ezine Meslek Yüksekokulu Koleksiyonu

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https://hdl.handle.net/20.500.12428/3543

Listeleniyor 1 - 19 / 19

Zeytinyağı Kültürel Rotalarının Turizm Potansiyeli Açısından Değeri ve Türkiye'de Uygulanabilirliği
(Ankara Hacı Bayram Veli Üniversitesi, 2020) Büyük, Özge; Can, Emel
Turizm literatüründe geçtiğimiz on yılda yer alan akademik çalışmalarda, zeytin ve zeytinyağının yalnızca bir gıda ürünü olmadığından; toplum üzerinde ekonom, sağlık, ekoloji, turizm ve kültür vb. diğer alanlarda etkili çok yönlü özellikleri dolayısıyla doğal bir miras olduğundan bahsedilmektedir. Zeytinyağı turizmi, zeytin ağaçlarının sıklıkla yetiştiği alanlarda gelişmekte olan tematik bir turizm çeşididir. Küreselleşen dünyada tüm sektörler gibi turizm sektöründe yaşanan değişim dünyadaki kültürel rotaların ve bölgelerin tespit edilip değerlendirilmesini ve yenilerinin oluşturulmasını gerekli kılmaktadır. Zeytinyağı rotaları bunlardan biridir. Çalışmada, Dünyadaki zeytinyağı rotaları incelenmiş olup; Türkiye’de sertifikalandırılmış bir zeytinyağı rotası oluşturabilmek için gerekli teorik altyapı ortaya konularak; belirlenecek bu güzergâhta yapılması gerekenler, çözüm önerileri ve alınması gereken önlemler ele alınmıştır. Çalışma, bu alanda yapılacak yeni araştırmalarda kullanılacak yöntem ve modellerin saptanmasında yol gösterici bir niteliğe sahiptir.
Service orientation and tourism
(Peter Lang Publishing Group, 2024) Mazlum, Berna; Güven, Selda
[No abstract available]
Yayıkaltı içeceğinin fizikokimyasal ve duyusal özellikleri ile uçucu bileşenlerinin belirlenmesi
(2021) Öğe, Çisem; Karagül Yüceer, Yonca
Bu çalışmada yayıkaltı suyunun farklı mikroorganizmalarla fermantasyonu ile üretilen içeceklerin karakteristik bazı özelliklerinin belirlenmesi amaçlanmıştır. Toz halindeki yayıkaltının %10’luk çözeltisi ile belirli oranlarda (% 0, 25, 50, 75, 100) çiğ süt karışımına ısıl işlem uygulandıktan sonra örneklere L. acidophilus (LA) kültürü ve L. acidophilus, Bifidobacteria ile S. thermophilus karışık kültürü (ABT) ilave edilerek 37°C’de, yaklaşık 4.8 pH’ya kadar inkübe edilmiştir. Ürünlerin fizikokimyasal ve duyusal özellikleri ve uçucu bileşenleri depolama süresince belirlenmiştir. İçeceklerde yayıkaltı suyu oranı azaldıkça yağ, kurumadde ve protein oranları artmıştır. Örneklerde uçucu bileşenler gaz kromatografisi kütle spektrometrisi kullanılarak belirlenmiştir. Tüm örneklerde belirlenen uçucu bileşikler aseton, 2,3-butandion, asetoin, toluen, 2-heptanon, limonen, ökaliptol, asetik asit ve butanoik asit olmuştur. Yayıkaltı içeceklerinde pişmiş, kremamsı, süthane/sütümsü, fermente, karton, yosun, sabunsu, depo, tatlı, tuzlu, buruk ve acı terimleri duyusal değerlendirmeler sonucunda belirlenmiştir.
Thermal, structural, and sensory properties of tiger nut oil (Cyperus esculentus L.) - beeswax oleogels flavoured with butter and honey
(Akademiai Kiado Zrt, 2024) Keskin-Uslu, Eda
The aims of this study were to prepare butter and honey flavoured tiger nut oil oleogels with beeswax oleogelator and to compare them with the unflavoured control sample. The oleogels prepared with 10 wt% beeswax and 0.5 wt% of each flavour addition were analysed for main physicochemical, thermal, and structural properties. In addition, a trained panel described the samples with 11 sensory descriptive (hardness, spreadability, roasted, liquefaction, rancid, waxy, nutty, butter, honey, cooling, and mouth coating) terms. It was found that the oleogels melt around 52 8C and included beta 0 type polymorphs. The sensory data proved that the samples were quite well spreadable and had enough hardness to stay as solid-fat samples at room temperature. Further, addition of butter and honey flavours masked the waxy attribute. In conclusion, flavoured tiger nut oil-beeswax oleogels were new and successful products, and future studies with food applications are suggested.
Örenli metamorphics (Biga Peninsula, NW Anatolia): evidence for Triassic active continental margin of Paleo-Tethys Ocean
(Tubitak Scientific & Technological Research Council Turkey, 2024) Tunç, İsmail Onur
The pre-Liassic basement of the Biga Peninsula, located in the westernmost part of the Sakarya Zone, consists of metamorphic assemblages that were considered to represent different continental basements in the north and south, and the suture (ophiolitic/mélange) zone(s) between them. The Çetmi mélange, defined as between these continental fragments (the Kazdağ Massif in the south and the Çamlıca Massif in the north) was evaluated as a subduction accretionary mélange of the Intra-Pontide Ocean and it was assumed that a suture passed through this part of the peninsula. This study was carried out on the most widely distributed outcrops of the Çetmi mélange(?) on the northwest flank of the Kazdağ Massif. These units, which are named the Örenli metamorphics, are represented by a succession of low-grade metamorphic volcanic-volcaniclastic rocks and alternating metasedimentary rocks and recrystallized limestones. The tectonostratigraphically lowermost levels of the Örenli metamorphics are a blocky-chaotic assemblage, whereas the uppermost levels are a regular metavolcanic-metapelite succession, which passes upward into the Late Triassic recrystallized limestones, and is cut by very low-grade metamorphic diabase dykes of 165.81 ± 1.55 Ma age. Furthermore, metavolcanic rocks of this succession show a calc-alkaline association of Basalt-Andesite-Dacite-Rhyolite (BADR) pattern in the chemical classification diagram, which is the signature volcanic rock suite of convergent margins. In addition, all the metavolcanic rock samples show a significant enrichment in terms of incompatible elements and LIL elements and negative Nb and Ti anomalies on the MORB normalized multielement spider diagram, which indicates that these rocks characterize high-K calc-alkaline volcanism at the active continental margins. Field relationships, zircon U-Pb geochronology, and geochemical data support that these units, outcropping in the study area, represent a Triassic active continental margin, most probably a fore-arc setting, related to the Paleo-Tethyan subduction, but not the subduction mélange of the Intra-Pontide Ocean.
The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels
(Akademiai Kiado Zrt, 2024) Yılmaz, Emin; Keskin Uslu, Eda
This study aimed to prepare water-in-oil-type gelled protein emulsions. Sorghum, chickpea, and barley proteins were extracted from the seed flours with an alkaline procedure, and 2% protein solutions were used as an aqueous phase with Span 20 emulsifier to create sunflower oil emulsion gels. Prepared gels were analysed for main physicochemical properties, polymorphism, and rheology. Results showed that stable emulsion gels were creamy-greenish in colour and had mechanical stability. They included beta and beta 0 type fat crystals. Rheological analyses indicated that they were soft-gel-like preparates, having certain levels of structural recovery ability after shear. These emulsion gels could be spreadable-fat-like products or shortening alternatives in processed foods. They might provide an extra advantage due to plant protein content. Food application studies are anticipated in future studies.
Tiger nut (Cyperus esculentus L.) oil-whale spermaceti wax oleogels with banana and coconut flavors: physicochemical, thermal, and rheological characterization
(Springer Int Publ Ag, 2024) Keskin Uslu, Eda; Yılmaz, Emin
This study aimed to prepare and evaluate coconut (TWO-CO) and banana flavored (TWO-BN) oleogels from cold-pressed tiger nut oil (TO) and whale spermaceti wax (WW) against a control (TWO) sample. The samples had 8.41-8.45 min of gelation times and over 99.00% of oil binding capacities. Their color values (L, a*, b*), free fatty acidities (2.40-2.66% linoleate), and peroxide values (2.12 +/- 0.48-3.43 +/- 0.16 meqO2/kg) were acceptable. X-ray diffraction data proved the presence of beta' type polymorphs in all samples. The mean peak melting temperatures were 35.82, 39.02, and 36.39 degrees C for the TWO, TWO-BN, and TWO-CO, respectively. The rheological frequency sweep test showed storage modulus (G) values of 10-11 kPa for TWO, 13-15 kPa for TWO-BN, and 105-110 kPa for TWO-CO. All samples had structural recovery ability after exposing and ceasing to high shear. Further, all samples have reached the cross-over point (G = G) at around 38-40 degrees C. The samples had 29, 16, and 27 volatile aromatic compounds for the TWO, TWO-BN, and TWO-CO, respectively. In conclusion, this study proved that successful oleogels could be prepared with TO and WW, and these underutilized resources could be alternative players in oleogel industry.
Whistleblowing in the travel industry: A research in the context of idealism and affective commitment
(Varna Univ Management-Vum, 2024) Güven, Selda; Şahin, Bayram
Whistleblowing is a topic that rarely garners attention in tourism, particularly within the travel industry. This research, delves into external whistleblowing in relation to idealism and affective organizational commitment. The study aims to examine how affective commitment and idealism influence the attitudes of travel agency employees towards external whistleblowing. Employing a quantitative approach, the study investigated these variables using data from 433 travel agency employees in Turkey. The findings indicate that these employees hold unfavourable opinions regarding external whistleblowing. Affective commitment and idealism are demonstrated to significantly impact attitudes towards external whistleblowing. Moreover, the data suggests that idealism does not moderate the correlation between affective commitment and external whistleblowing. This research represents one of the initial inquiries into whistleblowing within the travel industry. Typically, the effectiveness of organisational behaviours, such as affective commitment and external whistleblowing, may depend on the structural aspects of entrepreneurship, as well as the costs and benefits of such actions, rather than solely on the ethical orientation of individuals. The perception and reporting of unethical practices are heavily influenced by community culture, and Turkish culture, in particular, tends to foster a negative mindset towards reporting unethical behaviour externally.
Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences
(Consejo Superior Investigaciones Cientificas-Csic, 2024) Keskin Uslu, Eda; Yılmaz, Emin
In this study, tiger nut oils produced by cold pressing were characterized by means of physicochemical, compositional, and sensory analyses. The major fatty acids were oleic (70.4%), palmitic (13.3%), and linoleic (11.9%) acids. The main sterols were 0-sitosterol and stigmasterol (58.3 and 20.5 mg/100 g), and the main tocopherol was alpha-tocopherol (234.78 mu g/g). Syringic acid, apigenin and vanillin were the major phenolic compounds quantified. The cold -pressed oils crystallized at -9.12 degrees C and melted at -1.87 degrees C. A sensory panel described the oil with 5 sensory descriptive (almond, nutty, roasted, straw, sweety, soil) terms. A consumer test indicated that appearance, smell/aroma, and taste/flavor scores were above 4.0 on a 5 -point hedonic scale. In conclusion, tiger nut oils with retained nutrients and specific aroma could be produced by the cold -pressing technique. Further studies for food and functional food applications of this gourmet oil are anticipated.
Sosyalizasyon Sürecinde Türk Mutfak Kültürü
(2017) Karakas, Ezgi; Sünnetçioğlu, Serdar; Sünnetçioğlu, Ayşe; Özkök, Ferah
Sosyalizasyon, kültürel unsurları geçmişten günümüze, günümüzden de geleceğe aktaran süreç olarak tanımlanabilir. Sosyalizasyon süreci kültürel unsurları geçmişten günümüze, günümüzden de geleceğe aktarırken bir yandan yemek kültürü için bir sınır çizmekte (din kuralları, örf ve adetler, gelenekler gibi), bununla birlikte diğer taraftan her yeni açılımla bir dönüşüm sürecine girerek kendini yeniden üretmektedir. Bu çalışmayla Türk mutfak kültürünün nesilden nesile nasıl aktarıldığı sosyalizasyon olgusu ile açıklanmaya çalışılmış, Türk mutfağının sosyalizasyon süreci içerisinde nasıl şekillendiği, Türk mutfağı ile ilgili yapılan çalışmalar incelenerek ele alınmıştır. Çalışma kavramsal bir çalışma olup, ampirik veriler ile desteklenememesi çalışmanın önemli bir sınırlılığını oluşturmaktadır. Yapılan literatür taraması sonucunda kavramsal bir model sunulmuştur. Bu modele göre Türk Mutfağı, çözümsel boyut, betimsel boyut ve tarihsel boyut olmak üzere üç boyutta ele alınmıştır
Preparation and Characterization of Some Schiff Base Compounds
(Adiyaman University, 2020) Berber, Nurcan; Arslan, Mustafa
Schiff bases (imines) have been frequently used in various fields such as medicine, pharmaceutical purposes due to their various biological properties. In this study, nine new imine compounds (3a-h) were synthesized from 1-naphthyl amine with aromatic aldehydes in MeOH and their chemical structures were defined by 1H/13C NMR, IR and elemental analysis studies. We observed a singlet one hydrogen of the imines (–CH=N–) at 8.56–8.86 ppm in the 1H NMR spectra and also carbon of the Schiff bases (–CH=N–) at 158.2-163.4 ppm in the 13C NMR spectra. Also the IR spectra displayed the (–C=N–) characteristic absorption band at around 1600 cm-1. The obtained characteristic peaks at the expected locations proved the structural accuracy of the synthesized new derivative Schiff bases. © 2020, Adiyaman University. All rights reserved.
Analysing perceived risk towards refugees, trust in the destination and perceived monetary value within the theory of planned behaviour: the case of Antalya
(Inderscience Publishers, 2024) Güven, Selda; Şahin, Bayram; Erdal, Özge
A comprehensive understanding of the impact of current risks and crises on the tourism industry requires an assessment of their effect on tourist behaviour. Hence, it is imperative to consider these factors in order to make informed decisions. The influx of refugees and migrant movements resulting from the Arab Spring, along with the ongoing tension between Ukraine and Russia, has played a significant role in shaping tourists' intentions. The aim of this research is to analyse how risk perception of refugees, trust in the destination, perceived monetary value, and attitude impact the intention to revisit. For this purpose, data gathered from 411 domestic tourists visiting Antalya was analysed through SPSS and AMOS programs. The results of the study show that despite the perceived risk of refugees, people's attitudes and intentions to visit the destination remain unchanged.
Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles
(Elsevier Ltd, 2021) Keskin Uslu, Eda; Yılmaz, Emin
This study aimed to prepare and compare sunflower oil oleogels with glycerol monostearate (GMS) and polyglycerol stearate (PGS) organogelators. Also, GMS oleogels with Pluronic F68 (F68) and Span 80 (SP80) amphiphiles, and PGS oleogels with Pluronic F68 and Tween 60 (TW60) amphiphiles were prepared to evaluate the effects of amphiphiles on oleogel properties. Minimum gelation concentration, gelation time, oil binding capacity, instrumental color, thermal properties, microscopy, X-ray diffraction patterns, and rheological properties were measured. Results indicated that the addition of the amphiphiles reduced minimum gelation concentration, increased crystals size, enhanced gelation time, changed color values, and reduced melting temperatures. Further, amphiphile addition yielded more stable but softer textures. All samples were thermo-reversible and stable during storage. New data for food-grade PGS oleogels were provided for the literature. PGS oleogels were found as good as GMS oleogels in most properties. Future studies with the prepared oleogels for various applications, including food products are envisioned.
Carbapenem resistance and biofilm formation status of Enterobacterales isolated from raw milk via molecular versus phenotypic methods
(Springer Science and Business Media Deutschland GmbH, 2023) Özdikmenli Tepeli, Seda; Tosun, Melike Nur; Taylan Yalçın, Gizem; Kaya, Burcu; İpek, Dilvin; Zorba, Nükhet Nilüfer
Antibiotic resistance genes can easily be transferred between bacteria in the biofilm. In the dairy industry, many bacterial species forming biofilms on the surfaces of equipment are widely reported. The experiments reported in this research paper aimed to investigate the carbapenem resistance and biofilm formation properties of Enterobacterales isolates which are spoilage microorganisms obtained from raw milk. In addition, the study determined that whether there was a relationship between the biofilm formation ability or the protein spectra of these isolates. In this study, ninety-two Enterobacterales isolates collected from 173 raw milk samples were investigated. Initially, the isolates were identified as Citrobacter braakii (n = 18), Citrobacter freundii (n = 12), Enterobacter asburiae (n = 1), Enterobacter cloacae (n = 3), Escherichia coli (n = 10), Hafnia alvei (n = 18), Klebsiella oxytoca (n = 1), Serratia fonticola (n = 24), Serratia liquefaciens (n = 4), and Serratia marcescens (n = 1) using MALDI-TOF MS. As a result, carbapenem resistance was determined in 6.5% of the isolates by CIM test, MHT, and the disk diffusion methods, but none of them had blaOXA-48, blaKPC, blaNDM-1, blaOXA23, blaOXA-58, blaOXA-51, blaVIM, and blaIMP genes. This may be due to the effect of other resistance mechanisms such as porin loss or increased flow pump activity. Furthermore, biofilm formation (weak and moderate) was detected in 97.8% of the Enterobacterales isolates. The mass spectra of the moderate biofilm producer isolate of Serratia spp. and the mass spectra of the weak biofilm producers of E.coli presented similarities.
Preparation and characterization of oleogels and emulgels with glycerol monooleate–cholesterol mixtures
(Springer, 2021) Keskin Uslu, Eda; Yılmaz, Emin
This study aimed to prepare and characterize oleogels and emulgels with glycerol monooleate (GMO): cholesterol gelator system. Oleogels, including 5 and 10% of each gelator were prepared. Emulgels with the same organogelator mixture concentrations, and 10 and 20% water phase were also prepared successfully. The gelation time decreased as the added gelator mixture and water concentrations increased. All samples had signifcant oil binding capacity and creamish-white colors. The oleogels melted just below body temperature, while emulgels melted around body temperature as determined by diferential scanning calorimetry. The samples’ crystalline networks were observed with the X-ray difraction analysis and displayed β and β′ polymorphic type crystals. Rheological measurements revealed that as gelator mixture concentration increased, gel strength enhanced, but in the emulgels, the gel strength decreased signifcantly as added water content increased. All oleogels and emulgels showed time-dependent thixotropic recovery ability. Temperature ramp tests indicated that the oleogels were stable up to 28 °C, but the emulgels kept their gelled consistency up to 70 °C. Overall, the common properties of these new oleogel and emulgels were provided. Future studies for some applications are foreseen.
Sunflower Oil-Beeswax Oleogels Are Promising Frying Medium for Potato Strips
(Wiley, 2021) Aydeniz Güneser, Buket; Yılmaz, Emin; Keskin Uslu, Eda
Sunflower oil-beeswax oleogels at 3% (BWO-3) and 8% (BWO-8) organogelator concentration are prepared to evaluate oleogels as frying medium for potato strip frying against commercial sunflower oil (SO). Rheological and thermal analyses of oleogels prove that the samples are fully solid (20 +/- 3 degrees C) and totally liquid (180 degrees C), and thermoreversible. Fresh and used (after frying) fat analyses show that free fatty acidity (FFA), peroxide value (PV) and total polar materials (TPM) are enhanced in all samples at the 7th h, but the relative enhancement levels are lower in oleogel samples. Potato strips fried in oleogels absorb significantly less oil (11.97% and 12.07%) than the control sample (15.20%). Potatoes fried in oleogels are also more bright and yellower than the control sample. Textural profile of the fried potatoes indicates that the samples fried in oleogels are harder, springier, and gummier than that of the control sample. Sensory analysis shows that oleogel fried potatoes get higher sensory scores. Also, overall acceptability of potatoes fried in BWO-8 sample is the highest (8.50) among all. The prepared oleogels are found quite promising frying medium in this study. Further studies with other types of oleogels in extended period frying of various foods are suggested. Practical applications: The development of innovative frying techniques to produce healthier products with lower fat and calorie values are still a remarkable research area. Oleogelation is an emerging strategy used for solid-like oil designing and based on the formation of 3D networks by the addition of organogelators. Oleogelation is accepted as a healthy strategy to structure liquid oils into solid consistency, and oleogels have great edible applications in processed foods, and can be used as a frying medium. This work can guide the use of sunflower oil-beeswax oleogels as a frying medium and allow the development of more healthy fried snacks.
Distribution, sources and ecological risk assessment of metals in Kura river sediments along a human disturbance gradient
(Taylor and Francis, 2021) Kukrer, Serkan; Tunc, I. Onur; Erginal, Ahmet Evren; Bay, Ozender; Kilic, Seref
Monitoring the pollution status of freshwater resources is an important step in sustainable planning. This study aimed to determine the distribution and sources of metals in the sediments of the transboundary eastern Anatolian/Caucasus region Kura river as well as its ecological risk level. Surface sediment samples were collected from eight sites along the human disturbance gradient. Multi-element analyses of the collected samples were performed using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Chlorophyll degradation product (CDP) analysis was performed spectrophotometrically. OC analysis was carried out using the titration method. The data obtained were evaluated using the indices of enrichment factor, geo-accumulation, modified hazard quotient and ecological contamination index and potential ecological risk. The average content of metals in the sediment at the eight sites was of the following descending order from highest to lowest: Al > Mn > Zn > V> Ni > Cr > Cu > Co > Pb > As > Cd > Tl > Hg. According to the distribution of raw metal values, urbanization is not the only factor controlling metal distribution. Adsorption processes and organic material content also emerge as an important factor. Enrichment factor values were of the following order: T1 > Pb > Mn > Hg > Cr > Co > Cd > Ni > As > Zn > Al > Cu > V. Results revealed that the sources of Cu, V and Al were lithogenic, in contrast to Tl, Pb, Mn, Hg, Cr, Co, Cd, Ni, and As, thus pointing to human-induced accumulation. According to the potential ecological risk index, these elements have the potential to create medium-to-high level ecological risks and were substantially of atmospheric origin. The ecological contamination index is also consistent with these findings in terms of risk level. A municipal waste stream, fossil fuel burning and a cement plant operating in close proximity also appeared to be the possible sources.
Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel
(Wiley, 2021) Yılmaz, Emin; Keskin Uslu, Eda; Öz, Ceren
This study aimed to develop the oleogels of teawax (TWO), rapeseed wax (RWO), orange peel wax(OWO), rose wax (RsWO), and beery wax (BWO), and tocompare their properties with sunflower wax oleogel(SWO). Since the literature lacks most of these newoleogels, the gained information would be valuable. Thewax oleogels were analyzed for their main physicochemi-cal, thermal, structural, rheological, and sensory properties.The minimum gelation concentrations (C*) ranged from1.0% (SWO) to 25% (RWO), with gelation times of0.3–205 min, respectively. While polarized light micros-copy images showed large crystal aggregates, X-ray dif-fraction patterns proved the presence ofβ ́ polymorphcrystals and some amorphous solids. Rheological analysesindicated that the samples had a weak-gel structure, andwere stable until around 30–70 C temperatures. Further,the oleogel samples showed a thixotropic rheologicalbehavior with force-related recovery at 10 C. Quantitativesensory descriptive analysis (QDA) proved that there weresome differences among the samples for sensory hardness,spreadability, liquefaction, rancid, waxy, and cooling attri-butes. Also, tea aroma in TWO, bitterness in OWO, androse aroma in RsWO were quite dominant. In conclusion,RWO and OWO seemed unsuitable for food applicationsdue to very high C* and bitterness, while RsWO and BWOcould be used in food formulations.
Kurumsal Eşbiçimlilik Kapsamında Havayolu İttifaklarının Misyon İfadelerinin İncelenmesi
(Çanakkale Onsekiz Mart Üniversitesi, 2018-11-29) Çavuşgil Köse, Bilge; Erden Ayhün, Sena
Yönetim bilimi yazınında önemli bir kavram olarak yer bulan kurumsal eşbiçimlilik, örgütleri birbirine benzer kılan nedir sorusundan hareketle bir birimin aynı çevresel koşullarda yer aldığı diğer birimlere benzemesine neden olan kısıtlıyıcı bir süreç olarak tanımlanmaktadır. Kurumsal eşbiçimlilik; örgütler arasındaki güç ve yaptırım farklarından kaynaklanan zorlayıcı kurumsal eşbiçimlilik, uzman olarak kabul edilen örgütlerin kopyalanması ile oluşan taklitçi kurumsal eşbiçimlilik ve alanda yer alan kural, yasa ve standartların ortaya çıkardığı normatif kurumsal eşbiçimlilik olmak üzere üçe ayrılmaktadır. Havayolu ittifakları küresel havacılık endüstrisinin temel unsurlarından olup küresel havayolu pazarında önemli bir rol üstlenmektedirler. İlgili yazında hem popüler bir işletme stratejisi olarak küresel havayolu ittifakları kavramını hem de etkili stratejik yönetim bağlamında işletmelerin misyon ifadelerinin önemini ayrı ayrı inceleyen pek çok araştırma bulunmaktdır. Bu araştırma ile öncelikle havacılık endüstrisi açısından ideal bir misyon bildirgesinde yer alması gereken hususların belirlenmesi planlanmaktadır. Bu kapsamda küresel bir havayolu ittifakının içinde yer alan 27 uluslararası havayolu firmasının misyon ifadeleri Pearce ve David (1987)’ in belirlediği kapsamlı bir misyon beyanatının dokuz bileşeni doğrultusunda içerik analizine tabi tutulacaktır. Daha sonra söz konusu misyon ifadelerinin kurumsal eşbiçimlilik kapsamında incelenmesi amaçlanmaktadır. Araştırma sonuçlarının turizm ve seyahat endüstrisinin önemli bir kolu olan havacılık sektöründe stratejik yönetim hususunda katkı vereceği düşünülmektedir.

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