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JSciMed Central publishes international, peer-reviewed science, medicine, and engineering journals. It is an Open Access platform to support scientific innovation and advancement in the research community by increasing access to peer-reviewed quality research articles.

Journal Article

Journal Article

“Nuoc Mam” Fish Sauce in Vietnam: A Long History from Popular Seasoning to Health Benefit Bioactive Peptides  [2017]

Dang Nghia, Ngo; Si Trung, Trang; Van Dat, Pham;

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“Nuoc mam” is a kind of fish sauce, a popular salt-fermented fish product in Vietnam andsimilar to other fish sauces in the South-East Asian. In a long time, this sauce is used as a condimentjust for enhancing the taste of food based on the salted and umami features. Under the light ofscience, the traditional fish sauce reveals its properties as a mixture of peptides and amino acids,the group now gained much more interest by their properties to health benefits in preventing thehuman from chronic diseases in ageing process. The quality of nuoc mam depends on many factorsand requires high experience. This review covers the technology aspect of this product to get highquality in related to health benefit effects.
From the journal
Annals of Food Processing and Preservation

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2019
Volume:
2
Issue:
2
Extent:
2
All titles:
"“Nuoc Mam” Fish Sauce in Vietnam: A Long History from Popular Seasoning to Health Benefit Bioactive Peptides"@eng
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Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2019
Volume:
2
Issue:
2
Extent:
2
All titles:
"“Nuoc Mam” Fish Sauce in Vietnam: A Long History from Popular Seasoning to Health Benefit Bioactive Peptides"@eng