Thua nao: Thai fermented soybean
Thua nao is a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans with naturally occurring microbes. There are also similar products including natto in Japan, kinema in India, and chongkukjang in Korea. In Thailand, thua nao is widely consumed, especially by pe...
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| Format: | Article |
| Language: | English |
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BMC
2015-09-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S235261811500044X |
| _version_ | 1819050819961487360 |
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| author | Ekachai Chukeatirote |
| author_facet | Ekachai Chukeatirote |
| author_sort | Ekachai Chukeatirote |
| collection | DOAJ |
| description | Thua nao is a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans with naturally occurring microbes. There are also similar products including natto in Japan, kinema in India, and chongkukjang in Korea. In Thailand, thua nao is widely consumed, especially by people in the northern part. The product is generally regarded as a protein supplement and widely used as a condiment. Two major types of thua nao can be distinguished; fresh and dried forms. To date, scientific information on thua nao is scarce and thus this article aims to document the updated knowledge of Thai thua nao. |
| first_indexed | 2024-12-21T11:54:07Z |
| format | Article |
| id | doaj.art-705887f1e6df46bf9b389653faa10949 |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-12-21T11:54:07Z |
| publishDate | 2015-09-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-705887f1e6df46bf9b389653faa109492022-12-21T19:04:58ZengBMCJournal of Ethnic Foods2352-61812015-09-012311511810.1016/j.jef.2015.08.004Thua nao: Thai fermented soybeanEkachai ChukeatiroteThua nao is a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans with naturally occurring microbes. There are also similar products including natto in Japan, kinema in India, and chongkukjang in Korea. In Thailand, thua nao is widely consumed, especially by people in the northern part. The product is generally regarded as a protein supplement and widely used as a condiment. Two major types of thua nao can be distinguished; fresh and dried forms. To date, scientific information on thua nao is scarce and thus this article aims to document the updated knowledge of Thai thua nao.http://www.sciencedirect.com/science/article/pii/S235261811500044Xalkaline fermentationfermented soybeanThailandthua nao |
| spellingShingle | Ekachai Chukeatirote Thua nao: Thai fermented soybean Journal of Ethnic Foods alkaline fermentation fermented soybean Thailand thua nao |
| title | Thua nao: Thai fermented soybean |
| title_full | Thua nao: Thai fermented soybean |
| title_fullStr | Thua nao: Thai fermented soybean |
| title_full_unstemmed | Thua nao: Thai fermented soybean |
| title_short | Thua nao: Thai fermented soybean |
| title_sort | thua nao thai fermented soybean |
| topic | alkaline fermentation fermented soybean Thailand thua nao |
| url | http://www.sciencedirect.com/science/article/pii/S235261811500044X |
| work_keys_str_mv | AT ekachaichukeatirote thuanaothaifermentedsoybean |