Searched for: author%3A%22van+der+Spek%2C+H.%22
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document
van der Burg, L.N. (author), de Groot, A. (author), van Berkel, F. (author), Weeda, M. (author), van der Spek, H. (author), Leeuw, M. (author), van Seggelen, G. (author), Blokdijk, R. (author)
Hydrogen has a crucial role to play in all scenarios for a successful energy transition. The Netherlands is excellently positioned to develop a CO2-neutral hydrogen economy – and to lead the way internationally as a supplier of electrolysers. Where do the growth opportunities for Dutch industry lie and how can we exploit them?
report 2020
document
TNO Kwaliteit van Leven (author), Brul, S. (author), van der Spek, H. (author), Keijser, B.J. (author), Schuren, F.H. (author), Oomes, S.J. (author), Montijn, R.C. (author)
bookPart 2008
document
Keijser, B.J.F. (author), ter Beek, A. (author), Rauwerda, H. (author), Schuren, F. (author), Montijn, R. (author), van der Spek, H. (author), Brul, S. (author), TNO Kwaliteit van Leven (author)
Bacillus subtilis forms dormant spores upon nutrient depletion. Under favorable environmental conditions, the spore breaks its dormancy and resumes growth in a process called spore germination and outgrowth. To elucidate the physiological processes that occur during the transition of the dormant spore to an actively growing vegetative cell, we...
article 2007
document
Brul, S. (author), Schuren, F. (author), Montijn, R. (author), Keijser, B.J.F. (author), van der Spek, H. (author), Oomes, S.J.C.M. (author), TNO Kwaliteit van Leven (author)
In the food processing industry, unwanted occurrence and growth of spoilage and pathogenic microorganisms is a key concern. A prime example is the extremely heat resistant bacterial endospores, microbial survival structures, that create problems due to their ability to survive classical thermal treatments and their ability to subsequently...
article 2006
document
Brul, S. (author), Keijser, B.J.F. (author), van der Spek, H. (author), Oomes, S.J.C.M. (author), Montijn, R. (author), TNO Kwaliteit van Leven (author)
Genomes are being sequenced at an ever-increasing pace. Also genomes of many of the microorganisms of concern to food safety are now known. The next step is of course how to exploit this information in an effective way. This article briefly introduces the issues in the food processing industry as far as microbial food spoilage and safety are...
article 2005
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