Sentence examples for intermediate food from inspiring English sources

These intermediate food systems also deserve sustainability assessments.

We wondered how the worm would behave at intermediate food concentrations and which concentration of bacteria was necessary to initiate the dwelling behavior.

Under this hypothesis, the high level of incorrect first probes towards the food in Secondary-Any trials might have occurred because, at this intermediate food depth, subjects weren't sure whether the tabletop tool could retrieve it.

While the graded and non-monotonic encoding scheme may allow discrimination among certain intermediate food levels, the discriminatory ability was also limited by variation in the responses.

We aimed to experimentally compare the effects of interference competition in a design with an intermediate food aggregation (henceforth, "slightly clumped" (SC)) with designs where food is distributed homogeneously ("uniform" (UN)) or concentrated ("highly clumped" (HC)).

Diet score was calculated by adding the frequency per week of intermediate food items such as ice cream, sweets, soft drinks, chocolate, fried foods, and eating out, and daily consumption of calories was calculated by using a 24-h diet recall method.

Increasing density of the BMI-unhealthy and BMI-intermediate food categories was not associated with BMI, and analyses of selected subcategories of BMI-unhealthy food (fast food, pizzerias, and convenience stores) found no significant associations.

Our previous work showed that increasing land-use mix and population density were inversely associated with BMI; this association remained after control for the density of BMI-healthy, BMI-unhealthy, and BMI-intermediate food outlets (Rundle et al. 2007).

Salted shrimp paste can be classified as an intermediate moisture food, with an Aw of about 0.7 (Fennema 1996).

At intermediate concentrations, food odors such as vinegar are attractive to hungry flies.

Multi-component substances made through direct blending or blending with co-drying can form films on the surfaces of intermediate moisture foods (IMFs), which help retain moisture and protect food texture and flavor.