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The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether ...
Ecopsychology is an interdisciplinary and transdisciplinary field that focuses on the synthesis of ecology and psychology and the promotion of sustainability. [1][2][3] It is distinguished from conventional psychology as it focuses on studying the emotional bond between humans and the Earth. [2][4] Instead of examining personal pain solely in ...
Conversely, deep processing (e.g., semantic processing) results in a more durable memory trace. [1] There are three levels of processing in this model. Structural processing, or visual, is when we remember only the physical quality of the word (e.g. how the word is spelled and how letters look).
Ironic process theory (IPT), also known as the Pink elephant paradox [1] suggests that when an individual intentionally tries to avoid thinking a certain thought or feeling a certain emotion, a paradoxical effect is produced: the attempted avoidance not only fails in its object but in fact causes the thought or emotion to occur more frequently and more intensely. [2]
Environmental psychology is a branch of psychology that explores the relationship between humans and the external world. [1] It examines the way in which the natural environment and our built environments shape us as individuals. Environmental psychology investigates how humans change the environment and how the environment influences humans ...
Caviar is considered a delicacy and is eaten as a garnish or spread. [1] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea [2] (beluga, ossetra and sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead ...
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [1][2] Ancient methods of preserving fish included drying, salting, pickling and smoking.
A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation.