Editorial: Traditionally produced fermented foods and innovative technological processes

• Dele Raheem,
• Ariana Saraiva,
• Conrado Carrascosa,
• António Raposo

Affiliations

Dele Raheem

Arctic Centre, University of Lapland, Rovaniemi, Finland

Ariana Saraiva

Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain

Conrado Carrascosa

Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain

António Raposo

CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal