Ethnic Fermented Foods and Beverages of Vietnam

Thanh, Vu Nguyen; Anh, Nguyen Thi Viet

doi:10.1007/978-81-322-2800-4_15

Cited by 9 publications

(5 citation statements)

References 34 publications

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“…Its distinct spicy and slightly bitter flavor adds depth and complexity to soups, stir-fries, and salads. The versatility of Brassica Juncea allows it to be incorporated into traditional dishes as well as modern culinary creations, making it a beloved ingredient among Vietnamese households and restaurants [55][56][57].…”

Section: Data Analytics and Decision-makingmentioning

confidence: 99%

Smart greenhouse construction and irrigation control system for optimal Brassica Juncea development

Huynh,

Tran,

Duong-Trung

2023

PLoS ONE

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This paper contributes to smart greenhouses and IoT (Internet of Things) research. Our pioneering achievement centers on successfully designing, constructing, and testing a 30m2 smart greenhouse, explicitly focusing on the cultivation and development of Brassica Juncea, a mustard variety commonly grown in Vietnam. The construction phase entailed the meticulous integration of diverse IoT technologies and systems, culminating in the creation of a finely tuned environment to meet the unique needs of Brassica Juncea cultivation. Notably, our research team has realized the physical infrastructure and developed and implemented a robust web interface. This interface empowers users to monitor and remotely control the smart greenhouse conveniently. It provides real-time visualization of critical parameters, including temperature, humidity, soil moisture, and light intensity, enabling precise monitoring and supporting informed decision-making in crop management. In addition to the web interface, we have meticulously designed and completed an Android mobile application, further enhancing accessibility and convenience. This mobile app allows users to monitor and control the smart greenhouse while on the move. It is imperative to underscore that this work marks a significant milestone as the first complete smart greenhouse IoT solution dedicated to developing Brassica Juncea. Our pioneering accomplishments not only advance the frontiers of innovative greenhouse and IoT research but also contribute substantially to the progress of intelligent agriculture.

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Section: Data Analytics and Decision-makingmentioning

confidence: 99%

Smart greenhouse construction and irrigation control system for optimal Brassica Juncea development

Huynh,

Tran,

Duong-Trung

2023

PLoS ONE

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“…Process for production of mắm ruốc and mắm tôm type of shrimp pastes (modified after Thanh & Anh, 2016) partial hydrolysis by endogenous enzymes gives rise to paste-like products, and complete hydrolysis produces the shellfish sauce (liquid form) (Visessanguan & Chaikaew, 2015). As such, for production of shellfish paste, the excess liquid produced during salting is drained off.…”

Section: Production Of Fermented Shrimp Pastementioning

confidence: 99%

“…As mentioned above, oxygen and salt proportion are variables that can lead to differing end products despite identical shellfish species used, whereby an example would be the two popular types of shrimp pastes in Vietnam known as mắm tôm (the fermentation is usually conducted in open system vessels, or aerobic fermentation) and mắm ruốc (the fermentation is generally conducted in close system vessels, or anaerobic fermentation) (Table 1) (Thanh & Viet Anh, 2016). The flow chart of the production of mắm ruốc and mắm tôm is shown in Figure 3.…”

Section: Production Of Fermented Shrimp Pastementioning

confidence: 99%

“…On the other hand, for mắm tôm , a significantly lower salt concentration of 7–9 shrimp to 1 salt is used and fermented in open system with periodic stirring and sunning for a period of 4–6 weeks. As a result, even with the same shrimp species used, the two obtained products would largely differ in organoleptic properties as well as nutritional value (Thanh & Viet Anh, 2016). The difference lies in which mắm ruốc is paste‐like in texture and more nutritious due to a higher protein, amino acid but lower salt content, whereas nắm tôm is fluid in texture and carries a strong pungent odor and poorer nutritional value (Table 1) (Thanh & Viet Anh, 2016).…”

Section: Process and Substrates In Shellfish Condiments Fermentationmentioning

confidence: 99%

“…Process for production of mắm ruốc and mắm tôm type of shrimp pastes (modified after Thanh & Anh, 2016)…”

Section: Process and Substrates In Shellfish Condiments Fermentationmentioning

confidence: 99%

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Fermented shellfish condiments: A comprehensive review

Teo

Liu

2022

Comp Rev Food Sci Food Safe

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Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.

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The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods

et al. 2022

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Fermented foods (ffs) and beverages are widely consumed in Southeast Asia (SEA) for their nutritional balance, flavor, and food security. They serve as vehicles for beneficial microorganisms performing a significant role in human health. However, there are still major challenges concerning the safety of ffs and beverages due to the presence of natural toxins. In this review, the common toxins found in traditional ffs in SEA are discussed with special reference to mycotoxins and plant toxins. Also, mitigation measures for preventing risks associated with their consumption are outlined. Ochratoxin, citrinin, aflatoxins were reported to be major mycotoxins present in SEA ffs. In addition, soybean-based ff food products were more vulnerable to mycotoxin contaminations. Common plant toxins recorded in ffs include cyanogenic glycosides, oxalates, phytates and saponins. Combined management strategies such as pre-harvest, harvest and post-harvest control and decontamination, through the integration of different control methods such as the use of clean seeds, biological control methods, fermentation, appropriate packaging systems, and controlled processing conditions are needed for the safe consumption of indigenous ffs in SEA.

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Ethnic Fermented Foods and Beverages of Vietnam

Cited by 9 publications

References 34 publications

Smart greenhouse construction and irrigation control system for optimal Brassica Juncea development

Smart greenhouse construction and irrigation control system for optimal Brassica Juncea development

Fermented shellfish condiments: A comprehensive review

The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods

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