**Author details**

Nguyen Xuan Hoan1 , Le Thi Hong Anh2 , Duong Hong Quan3 , Dang Xuan Cuong4,5,7\*, Hoang Thai Ha4 , Nguyen Thi Thao Minh2 , Dao Trong Hieu6 , Nguyen Dinh Thuat7 , Pham Duc Thinh7 and Dang Thi Thanh Tuyen8

1 Faculty of Environment - Natural Resources and Climate Change, Ho Chi Minh City University of Food Industry, Ho Chi Minh, Vietnam

2 Faculty of Food Technology, Ho Chi Minh City University of Food Industry, Ho Chi Minh, Vietnam

3 Department of Device Administration, Ho Chi Minh City University of Food Industry, Ho Chi Minh, Vietnam

4 Faculty of Fisheries, Ho Chi Minh City University of Food Industry, Ho Chi Minh, Vietnam

5 Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Ha Noi, Vietnam

6 Agro Processing and Market Development Authority, Ministry of Agriculture and Rural Development, Ha Noi, Vietnam

7 Department of Analytical Chemistry and Technology Development, Nha Trang Insitute of Technology Application and Research, Vietnam Academy of Science and Technology, Ha Noi, Vietnam

8 Faculty of Food Science, Nha Trang University, Khanh Hoa, Vietnam

\*Address all correspondence to: cuong\_mails@yahoo.com.vn

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
