Aprovechamiento del recorte de hojaldre de la industria pastelera para el desarrollo de un alimento funcional
Loading...
Date
2015
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
In this work there will be a bibliographic review about functional ingredients that can give an added value and a health benefit to its customers, taking as a matrix a trim from the puff pastry industry that is not tapped, because it doesn’t have the required characteristics.
There will be presented some formulations for the production of a food that can have a label with a nutrition declaration taking advantage of some ingredients with high functional value.
Description
Keywords
Corporación Universitaria Lasallista, Especialización en Alimentación y Nutrición, Pastelería, Alimentos funcionales