title: Occurrence and formation of biologically active amines in foods.
abstract: Attention is given to the toxicology of biogenic amines and their occurrence and formation in foods, with special emphasis on fermented foods. The role of the associated flora, the starter cultures used and their interaction is discussed.
authors.affiliation: Department of Microbiology, TNO-CIVO Institutes, Zeist, The Netherlands.
authors.forename: B
authors.initials: B
authors.lastname: ten Brink
authors.forename: C
authors.initials: C
authors.lastname: Damink
authors.forename: H M
authors.initials: HM
authors.lastname: Joosten
authors.forename: J H
authors.initials: JH
authors.lastname: Huis in 't Veld
mesh_terms: D000818:Animals; D001419:Bacteria / Q000378:metabolism*; D001679:Biogenic Amines / Q000032:analysis* / Q000096:biosynthesis / Q000506:poisoning; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans
chemical_list: D001679:Biogenic Amines