Wegner, Karin

[["dc.bibliographiccitation.firstpage","184"],["dc.bibliographiccitation.issue","4"],["dc.bibliographiccitation.journal","Ernährungs-Umschau"],["dc.bibliographiccitation.lastpage","189"],["dc.bibliographiccitation.volume","57"],["dc.contributor.author","Wegner, Karin"],["dc.contributor.author","Graf, Alain-Michel"],["dc.contributor.author","Schneider, Inga"],["dc.contributor.author","Detmering, Werner"],["dc.contributor.author","Zern, Nadine"],["dc.contributor.author","Ellrott, Thomas"],["dc.date.accessioned","2018-11-07T08:44:28Z"],["dc.date.available","2018-11-07T08:44:28Z"],["dc.date.issued","2010"],["dc.description.abstract","Potatoes have quite an unattractive image and are rarely seen as \"up-to-date\", especially by the young. The scientific perspective is quite different; current research shows the relevance of potatoes in a balanced diet. Boiled potatoes with and without skin have a low energy density and a good effect on satiation. The combination of these characteristics is desirable, in view of the increasing prevalence of overweight. At the same time, potatoes have a high nutrient density, with boiled and baked preparations surpassing rice and pasta. Compared to other food, potatoes rank high in GI values. Due to the comparatively low absolute carbohydrate content, the GL of potatoes can be lower than for rice or pasta. Early season potatoes, tinned potatoes and potato dumplings usually exhibit intermediate GL values. Firm cooking varieties may exhibit lower GL values than floury cooking varieties, as they contain less carbohydrate. Preparations with medium or low Cl or GL are more suitable than those with high Cl or GL in the therapy of type 2 diabetes mellitus. Compared to other vegetable protein, potato protein is high in the essential amino acid lysine. High leucine and protease-inhibitor content might contribute to the good satiation of isolated potato protein."],["dc.identifier.isi","000277377400013"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/20206"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.publisher","Umschau Verlag"],["dc.relation.issn","0174-0008"],["dc.title","Current research on potatoes Part 1: For the overweight and for diabetics"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.status","published"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","232"],["dc.bibliographiccitation.issue","5"],["dc.bibliographiccitation.journal","Ernährungs-Umschau"],["dc.bibliographiccitation.lastpage","237"],["dc.bibliographiccitation.volume","57"],["dc.contributor.author","Wegner, Karin"],["dc.contributor.author","Herrmann, Maria-Elisabeth"],["dc.contributor.author","Hillebrand, Silke"],["dc.contributor.author","Pawelzik, Elke"],["dc.contributor.author","Ellrott, Thomas"],["dc.date.accessioned","2018-11-07T08:43:30Z"],["dc.date.available","2018-11-07T08:43:30Z"],["dc.date.issued","2010"],["dc.description.abstract","Undesirable substances in potatoes can be reduced to harmless levels by appropriate storage and preparation. High levels of acrylamide or glycoalkaloids can be avoided by not frying at temperatures above 170 degrees C, storage in a cool dark place (at above 8 degrees C), and peeling before eating. Today's varieties have levels of glycoalkaloid which are safe according to the recommendations of the FAO/WHO. The allergenic potential is low. Nitrate concentration can be kept at a low level if fertiliser treatment is adapted to the location. Potatoes rich in anthocyans are becoming more and more popular with consumers. A positive characteristic of these varieties is their antioxidative potential, exceeding that of the usual varieties by a factor of about 10. If the potatoes are cooked unpeeled, this prevents loss of anthocyans by leaching. With these precautions, potatoes lack adverse effects and have positive characteristics with respect to satiety, satiation, energy density and nutrient density. This is why potatoes can be seen as a modern food with a justified place in a balanced diet."],["dc.identifier.isi","000278507800002"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/19983"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.publisher","Umschau Verlag"],["dc.relation.issn","0174-0008"],["dc.title","Current Research on Potatoes Part 2: Undesirable substances and contaminants; flesh-coloured potatoes"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.status","published"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","261"],["dc.bibliographiccitation.issue","7"],["dc.bibliographiccitation.journal","Ernährungs-Umschau"],["dc.bibliographiccitation.lastpage","+"],["dc.bibliographiccitation.volume","53"],["dc.contributor.author","Ellrott, Thomas"],["dc.contributor.author","Ranke, Catrin"],["dc.contributor.author","Yilmaz, O."],["dc.contributor.author","Wegner, K."],["dc.contributor.author","Austel, A."],["dc.contributor.author","Pudel, Volker"],["dc.date.accessioned","2018-11-07T09:35:19Z"],["dc.date.available","2018-11-07T09:35:19Z"],["dc.date.issued","2006"],["dc.description.abstract","Replacement of meat products and sausages with the usual fat content by fat-reduced and dietary fibre (Inulin) enriched products has been found to lead to a low, but significant weight reduction and reduction of cardiovascular risk factors in men with high consumption of high-fat sausages under ad-libitum conditions within 8 weeks. According to the most recent guidelines of the German Obesity Society, reducing fat intake is the first-line strategy in the dietary treatment of overweight and obesity. In persons with a high consumption of sausages, dietary-fibre enriched products may lead to a relevant increase of dietary fibre intake and thus help to reach the D-A-CH recommendation of 30 g/day dietary fibre."],["dc.identifier.isi","000239391600003"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/32357"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0174-0008"],["dc.title","Meat products with different contents of fat and dietary fibre - Effects on body weight and cardiovascular risk factors"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dspace.entity.type","Publication"]]