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CORRECTION article

Front. Microbiol., 12 December 2017
Sec. Food Microbiology
Volume 8 - 2017 | https://doi.org/10.3389/fmicb.2017.02517

Corrigendum: Application of Nanotechnology in Food Science: Perception and Overview

This article is a correction to:

  1. Application of Nanotechnology in Food Science: Perception and Overview

    1. Read original article
\r\nTrepti Sing&#x;Trepti Sing1†Shruti Shukla&#x;Shruti Shukla2†Pradeep Kumar*Pradeep Kumar3*Verinder Wahla*Verinder Wahla1*Vivek K. BajpaiVivek K. Bajpai4Irfan A. Rather*Irfan A. Rather4*
  • 1Department of Microbiology, Gurukula Kangri University, Haridwar, India
  • 2Department of Energy and Materials Engineering, Dongguk University-Seoul, Seoul, South Korea
  • 3Department of Forestry, North Eastern Regional Institute of Science and Technology, Itanagar, India
  • 4Department of Applied Microbiology and Biotechnology, Yeungnam University, Gyeongsan-si, South Korea

A corrigendum on
Application of Nanotechnology in Food Science: Perception and Overview

by Singh, T., Shukla, S., Kumar, P., Wahla, V., and Bajpai, V. K. (2017). Front. Microbiol. 8:1501. doi: 10.3389/fmicb.2017.01501

Irfan A. Rather was not included as an author in the published article. The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way.

The original article has been updated.

Author Contributions

TS and SS designed, conceived, and wrote the manuscript. PK helped in writing and editing. VW, VB, and IR critically reviewed, edited, and finalized the manuscript for submission.

Conflict of Interest Statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Keywords: nanoparticles, food safety, food preservation, functional food, food nutrition, nano-processed food product

Citation: Sing T, Shukla S, Kumar P, Wahla V, Bajpai VK and Rather IA (2017) Corrigendum: Application of Nanotechnology in Food Science: Perception and Overview. Front. Microbiol. 8:2517. doi: 10.3389/fmicb.2017.02517

Received: 25 September 2017; Accepted: 04 December 2017;
Published: 12 December 2017.

Edited by:

Abd El-Latif Hesham, Assiut University, Egypt

Reviewed by:

Giovanna Suzzi, Università di Teramo, Italy

Copyright © 2017 Sing, Shukla, Kumar, Wahla, Bajpai and Rather. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Pradeep Kumar, pkbiotech@gmail.com
Verinder Wahla, virender.wahla@gkv.ac.in
Irfan A. Rather, rather@ynu.ac.kr

†These authors have contributed equally to this work.

Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.