Sentence examples for rendered more palatable from inspiring English sources

To be sure, these conclusions are supposed to be rendered more palatable in connection with the epistemological reduction of spacetime structures in the causal theory of time.

The obesogenic diet was rendered more palatable through supplementation with Nestle sweetened condensed milk (approx 55% simple sugar, 8% fat, 8% protein [w/w]) mixed with mineral mix (SDS Batch 31801, 125 mg/pot) and fed ad libitum.

Both are part of the recent vogue for "revisals": old shows that have been gutted and refurbished, to render them more palatable to modern audiences.

As Gilbert scholar Andrew Crowther explains, Gilbert combines his criticisms with comic entertainment, which renders them more palatable, while at the same time underlining their truth: "By laughing at a joke you show that you accept its premise".

This interest not only concerns whether added ingredients may alter the inherent disease risks of smoking, but also includes consideration of whether ingredients may render cigarettes more palatable, so as to increase initiation of smoking or decrease the ability of smokers to quit.

"But render more of the fat".

And a bit of courage paid off with a dish called "pork intestines, tongue and heart"; the offal got a sweet, tangy soak in a sauce made from tamarind powder that rendered it much more palatable than it sounded.

Jesuit missionaries founded settlements in eastern Bolivia using European music as a means of rendering Roman Catholicism more palatable to the indigenous people.

I find that they end up bridging these perceived gaps and rendering the foreign more palatable.

There are also deep-seated U.S. fears of Islamist governments such as the Morsi administration that won democratic elections, which renders military autocracy more palatable and American support for democracy less insistent.

These processes, which concern modification of the cell wall structure, accumulation in pigments, conversion of starch into sugar, the decrease in organic acid and flavour formation, are genetically coordinated in order to render the fruit more palatable to seed-dispersing organisms as well as more attractive for human consumption and diet [[ 1]-[ 3]]).