Monitoring of Maillard reaction products in soy-based milk alternatives during storage

During the thermal processing of milk and soy-based milk alternatives (SBMAs), ultra-high temperature (UHT) leads to Maillard reaction and glycation, forming α-dicarbonyl compounds, fructosyl-lysine, N-ε-carboxymethyllysine (CML), and N-ε-carboxyethyllysine (CEL). In this study, different SBMAs and one cow’s milk sample bought from a local market in Türkiye were investigated for the formation of glycation markers during six months of storage at 22 °C. Furosine, an early-stage glycation marker, w