Editorial: Traditionally produced fermented foods and innovative technological processes Dele Raheem 1 , Ariana Saraiva 2 , Conrado Carrascosa 2 and Antnio Raposo 3

Editorial: Traditionally produced fermented foods and innovative technological processes Dele Raheem 1 *, Ariana Saraiva 2 , Conrado Carrascosa 2 and António Raposo 3 * 1 Arctic Centre, University of Lapland, Rovaniemi, Finland, 2 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, 3 CBIOS (Research Center for Biosciences and Health Technologies), Universidade...