Ultrasound-IR combination improves physicochemical and antioxidant properties of Mushk budji rice

Sustainable Food Technology 2026 Open access

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Authors: Nusrat Maqbool, Nusrat Bhat, Zakir Showkat Khan, Hilal Ahmad Makroo, Thameed Aijaz
DOI: 10.1039/d5fb00950b
Cited by: 1
References: 32

Abstract

The present study examines the impact of ultrasound assisted infrared (IR) drying on physicochemical, nutritional, and thermal characteristics of Mushk budji rice, an aromatic rice variety locally grown in Kashmir.

Fields of Study & Subjects

Food Drying and Modeling Food composition and properties Microbial Inactivation Methods

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
3322–3332
Publication date
1 January 2026
Language
EN