Thua nao: Thai fermented soybean
Thua nao: Thai fermented soybean
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Thua nao：泰国发酵大豆
DOI：
10.1016/j.jef.2015.08.004
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发表时间：
2015
影响因子：
--
通讯作者：
E. Chukeatirote
中科院分区：
文献类型：
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作者：
E. Chukeatirote
Thua naois是泰国传统的发酵食品。它是通过用天然存在的微生物发酵煮熟的大豆制成的。还有类似的产品，包括日本的纳豆，印度的鸡肉和韩国的鸡肉酱。在泰国，thua naois广泛消费，特别是北方的人。该产品通常被视为蛋白质补充剂，并广泛用作调味品。两种主要类型的thua nao可以区分;新鲜和干燥的形式。到目前为止，科学信息onthua naois稀缺，因此这篇文章的目的是记录更新的知识Thaithua nao。
Thua naois a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans with naturally occurring microbes. There are also similar products includingnattoin Japan,kinemain India, andchongkukjangin Korea. In Thailand,thua naois 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 ofthua naocan be distinguished; fresh and dried forms. To date, scientific information onthua naois scarce and thus this article aims to document the updated knowledge of Thaithua nao.