Publications by authors named "Liangge Sun"
Article Synopsis
- The study examined how using ultra-high pressure (UHP) and carnosine together can reduce the fishy off-odor in snakehead meat effectively.
- Results showed that this combination not only inhibited the formation of volatile compounds responsible for the odor but also reduced bacterial growth, extending the meat's shelf life by about 6 days.
- Additionally, the process helped maintain the fillets' pH, color, and texture better than untreated samples, indicating it's a valuable method for improving meat preservation.
This study aimed to investigate the effect of combined ultrasound and low-temperature short-time heating (ULTSTH) (40 kHz, 0.2 W/cm at 55 °C for 15 min) as pretreatment on proteases inactivation and textural quality of yellow-feathered chicken (YFC). Results showed ultrasound and low-temperature heating synergistically improved the inactivation of the most important meat proteases, calpain, cathepsin B and total proteases, with kinetics following the first order decay(s).
View Article and Find Full Text PDFPrevalence of diabetes mellitus in 2019 novel coronavirus: A meta-analysis.
Diabetes Res Clin Pract
June 2020
Background: Since December 2019, a new strain ofcoronavirus named 2019 novel coronavirus (2019-nCoV) has been discovered in Wuhan. The prevalence of diabetes mellitus, which is a great public health issue leading to immunity inhibition and anincreased incidenceofinfections, has been increasing over the past ten years. The aim of this research was to systematically assess the prevalence of diabetes mellitus among 2019-nCoV.
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