Restrepo Flórez, Claudia EstelaPosada Sierra, Nicolás2016-09-192016-09-192015http://hdl.handle.net/10567/1572In 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.esAcceso abiertoCorporación Universitaria LasallistaEspecialización en Alimentación y NutriciónPasteleríaAlimentos funcionalesThesis