{"id":2140,"date":"2024-12-15T14:25:00","date_gmt":"2024-12-15T13:25:00","guid":{"rendered":"https:\/\/foodsciencesweden.se\/?p=2140"},"modified":"2025-02-06T14:51:06","modified_gmt":"2025-02-06T13:51:06","slug":"vi-gratulerar-solja-pietiainen-som-framgangsrikt-forsvarade-sin-doktorsavhandling-den-13-december-2024-i-uppsala","status":"publish","type":"post","link":"https:\/\/foodsciencesweden.se\/sv\/2024\/12\/15\/vi-gratulerar-solja-pietiainen-som-framgangsrikt-forsvarade-sin-doktorsavhandling-den-13-december-2024-i-uppsala\/","title":{"rendered":"Vi gratulerar Solja Pieti\u00e4inen som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling den 13 december 2024 i Uppsala"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Vi gratulerar Solja Pieti\u00e4inen fr\u00e5n Institutionen f\u00f6r Molekyl\u00e4ra Vetenskaper vid Sveriges lantbruksuniversitet (SLU), som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling med titeln <em>&#8220;Modification of Wheat Bran Arabinoxylan Extracts for Functional Properties in Breadmaking&#8221;<\/em> den 13 december 2024 i Uppsala. Opponent var Professor Christophe Courtin fr\u00e5n Institutionen f\u00f6r Mikrobiella och Molekyl\u00e4ra System vid KU Leuven, Belgien.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I sin avhandling unders\u00f6kte Solja potentialen hos modifierade vetekli-arabinoxylanextrakt som fiberingredienser i br\u00f6dbakning. Hennes forskning visar att minskning av molekylvikten hos arabinoxylan f\u00f6rb\u00e4ttrade b\u00e5de degens elasticitet och br\u00f6dets specifika volym. Dessa f\u00f6r\u00e4ndringar kopplades till extraktens viskositet och vattenh\u00e5llande kapacitet. Genom kombinationer av h\u00f6g temperatur och avf\u00e4rgningsprocesser kunde extraktens egenskaper f\u00f6rb\u00e4ttras, och avkastningen \u00f6kade j\u00e4mf\u00f6rt med traditionella alkaliska metoder.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Studien bekr\u00e4ftar potentialen f\u00f6r modifierade arabinoxylanextrakt som funktionella fiberingredienser, vilket bidrar till att \u00f6ka anv\u00e4ndningen av vetekli i livsmedelsproduktion och fr\u00e4mja h\u00e4lsosamma och h\u00e5llbara ingredienser.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00f6r mer information om avhandlingen, bes\u00f6k <a href=\"https:\/\/publications.slu.se\/?file=publ\/show&amp;id=132426&amp;lang=en\">Modification of Wheat Bran Arabinoxylan Extracts for Functional Properties in Breadmaking<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vi gratulerar Solja till hennes framg\u00e5ngsrika f\u00f6rsvar och \u00f6nskar henne all lycka i hennes framtida karri\u00e4r!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vi gratulerar Solja Pieti\u00e4inen fr\u00e5n Institutionen f\u00f6r Molekyl\u00e4ra Vetenskaper vid Sveriges lantbruksuniversitet (SLU), som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling med titeln &#8220;Modification of Wheat Bran Arabinoxylan Extracts for Functional Properties in Breadmaking&#8221; den 13 december 2024 i Uppsala. Opponent var Professor Christophe Courtin fr\u00e5n Institutionen f\u00f6r Mikrobiella och Molekyl\u00e4ra System vid KU Leuven, Belgien.<\/p>\n","protected":false},"author":2,"featured_media":2789,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[23,24],"tags":[],"class_list":["post-2140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lift","category-lift-sv"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vi gratulerar Solja Pieti\u00e4inen som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling den 13 december 2024 i Uppsala - Food Science Sweden<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodsciencesweden.se\/sv\/2024\/12\/15\/vi-gratulerar-solja-pietiainen-som-framgangsrikt-forsvarade-sin-doktorsavhandling-den-13-december-2024-i-uppsala\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vi gratulerar Solja Pieti\u00e4inen som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling den 13 december 2024 i Uppsala - Food Science Sweden\" \/>\n<meta property=\"og:description\" content=\"Vi gratulerar Solja Pieti\u00e4inen fr\u00e5n Institutionen f\u00f6r Molekyl\u00e4ra Vetenskaper vid Sveriges lantbruksuniversitet (SLU), som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling med titeln &quot;Modification of Wheat Bran Arabinoxylan Extracts for Functional Properties in Breadmaking&quot; den 13 december 2024 i Uppsala. 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