Corrigendum: Application of Nanotechnology in Food Science: Perception and Overview
- 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
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.
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.
†These authors have contributed equally to this work.