dr. j. stephen elmore phd

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Stephen Elmore

• Email: [email protected]
• Phone: 0118 378 3305
• Job title: Associate Professor

Building location

Areas of interest.

After completing a PhD on the flavour of instant coffee, Stephen Elmore worked as mass spectroscopist at the Institute of Food Research, Reading, for six years. There he published papers on flavour extract authenticity and the measurement of flavour release in model systems.

In 1995 he joined the University of Reading, to undertake research into the effect of animal diet on the flavour of cooked beef and lamb. Manipulation of the lipid composition of cattle and sheep can provide lamb and beef with improved nutritional value. He has published work showing that dietary lipid supplements high in polyunsaturated fatty acids affected the flavour profiles of cooked meat.

Since 2002 he has been involved in the study of acrylamide, a potential carcinogen found in baked and fried foods. Initially he investigated the relationship of acrylamide with its precursors and also its relationship with flavour formation. This work was part of a project examining the effect of processing conditions on acrylamide levels in potato, rye and wheat. Most recently he has been part of a project examining how agronomic practice and cultivar may impact on levels of acrylamide and its precursors in potatoes.

Since 2008 Steve has worked for the Flavour Centre, which is a commercial venture, solving flavour-related problems for the food industry.

Academic qualifications

• PhD, University of Reading
• BSc, University of Reading.

External activities

• Receiving editor for the journal Food Chemistry.

Publications

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Dr Jane K. Parker

Find out more about Jane’s work by visiting her  staff profile on the Department of Food and Nutritional Sciences website.

Dr Steve Elmore

Find out more about Steve’s work by visiting his  staff profile on the Department of Food and Nutritional Sciences website.

Dr Dimitris Balagiannis

Dimitris has many years’ experience working for the Flavour Centre. Dimitris is a Maillard Reaction chemist with a focus on flavour and acrylamide formation. His expertise lies in the kinetics of the Maillard Reaction and in modelling the formation pathways of Maillard Reaction products. He is also an experienced analytical chemist with focus on the analysis of precursors, intermediate and final products of the Maillard reaction (sugars, amino acids, Amadori products, hydroxycarbonyls, dicarbonyls, flavour compounds, acrylamide etc).

Professor Don Mottram

Find out more about Don’s work by visiting his staff profile on the Department of Food and Nutritional Sciences website.

To find out more about our consultancy services for business contact:

• [email protected] (Tel +44 (0)118 378 7455)
• [email protected] (Tel +44 (0)118 378 3305)
• Fax: +44 (0) 118 931 0080

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Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids

Affiliation.

• 1 School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. [email protected]
• PMID: 11853493
• DOI: 10.1021/jf0108718

This paper compares the volatile constituents of model systems containing the important meat aroma precursors cysteine and ribose, with and without either methyl linoleate, an n-6 fatty acid, or methyl alpha-linolenate, an n-3 acid, both of which are present in meat. Many of the volatile compounds formed from the reaction between cysteine and ribose were not formed, or formed in lower amounts, when lipid was present. This may be due to the reaction between hydrogen sulfide, formed from the breakdown of cysteine, and lipid degradation products. In addition, cysteine and ribose modified lipid oxidation pathways, so that alcohols and alkylfurans were formed rather than saturated and unsaturated aldehydes. Several volatile compounds, which have been found at elevated levels in cooked meat from animals fed supplements high in n-3 acids, were formed when methyl alpha-linolenate reacted with cysteine and ribose. The possible effects of increasing the n-3 content of meat upon flavor formation during cooking are discussed.

Publication types

• Research Support, Non-U.S. Gov't
• Cysteine / analysis*
• Fatty Acids, Unsaturated / analysis*
• Gas Chromatography-Mass Spectrometry
• Lipids / analysis*
• Meat / analysis*
• Odorants / analysis
• Ribose / analysis*
• Sensitivity and Specificity
• Sulfhydryl Compounds / analysis
• Fatty Acids, Unsaturated
• Sulfhydryl Compounds

Food & Nutrition Experts

Dr Stephen Elmore

Senior Research Fellow Department of Food and Nutritional Sciences University of Reading United Kingdom

Dr. Stephen Elmore is currently working as a Senior Research Fellow in the Department of Food and Nutritional Sciences, University of Reading , United Kingdom. Areas of Interest: After completing a Ph.D. on the flavour of instant coffee, Stephen Elmore worked as mass spectroscopist at the Institute of Food Research, Reading, for 6 years. There he published papers on flavour extract authenticity and the measurement of flavour release in model systems. In 1995 he joined the University of Reading, to undertake research into the effect of animal diet on the flavour of cooked beef and lamb. Manipulation of the lipid composition of cattle and sheep can provide lamb and beef with improved nutritional value. He has published work showing that dietary lipid supplements high in polyunsaturated fatty acids affected the flavour profiles of cooked meat. Since 2002 he has been involved in the study of acrylamide, a potential carcinogen found in baked and fried foods. Initially he investigated the relationship of acrylamide with its precursors and also its relationship with flavour formation. This work was part of a project examining the effect of processing conditions on acrylamide levels in potato, rye and wheat. Most recently he has been part of a project examining how agronomic practice and cultivar may impact on levels of acrylamide and its precursors in potatoes. Since 2008 Steve has worked for the Flavour Centre, which is a commercial venture, solving flavour-related problems for the food industry. He is also an academic partner in an EU Framework 7 project, which investigates the effects of novel processing methods on fruit and vegetable composition, in order to provide novel, desirable, healthy food products. This project commenced in Spring 2011.

Research Interest

Areas of Interest: After completing a Ph.D. on the flavour of instant coffee, Stephen Elmore worked as mass spectroscopist at the Institute of Food Research, Reading, for 6 years. There he published papers on flavour extract authenticity and the measurement of flavour release in model systems. In 1995 he joined the University of Reading, to undertake research into the effect of animal diet on the flavour of cooked beef and lamb. Manipulation of the lipid composition of cattle and sheep can provide lamb and beef with improved nutritional value. He has published work showing that dietary lipid supplements high in polyunsaturated fatty acids affected the flavour profiles of cooked meat. Since 2002 he has been involved in the study of acrylamide, a potential carcinogen found in baked and fried foods. Initially he investigated the relationship of acrylamide with its precursors and also its relationship with flavour formation. This work was part of a project examining the effect of processing conditions on acrylamide levels in potato, rye and wheat. Most recently he has been part of a project examining how agronomic practice and cultivar may impact on levels of acrylamide and its precursors in potatoes. Since 2008 Steve has worked for the Flavour Centre, which is a commercial venture, solving flavour-related problems for the food industry. He is also an academic partner in an EU Framework 7 project, which investigates the effects of novel processing methods on fruit and vegetable composition, in order to provide novel, desirable, healthy food products. This project commenced in Spring 2011.

Publications

Xu, F., Oruna-Concha, M.-J. and Elmore, J. S. (2016) The use of asparaginase to reduce acrylamide levels in cooked food. Food Chemistry, 210. pp. 163-171. ISSN 0308-8146 doi: 10.1016/j.foodchem.2016.04.105

Muttucumaru, N., Powers, S. J., Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G. (2017) Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry, 220. pp. 76-86. ISSN 0308-8146 doi: 10.1016/j.foodchem.2016.09.199

Wei, X., Handoko, D. D., Pather, L., Methven, L. and Elmore, J. S. (2017) Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chemistry, 232. pp. 531-544. ISSN 0308-8146 doi: 10.1016/j.foodchem.2017.04.005

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Dr. Stephen Elmore from University of Reading Made a Lecture at SHOU

The release date:2013-11-02 view： 196 Set

Dr. Stephen Elmore, a senior researcher from University of Reading visited SHOU on invitation from Oct. 28th to 31th in 2013, and made a lecture to postgraduate students on “Food Science Progress”.

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Dr. Stephanie H. Elmore MD

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Location & Contact Information

Doctor Address

1701 W Walnut Hill Ln, #200, Irving, TX, 75038

Affiliated Hospitals

Baylor Scott and White Institute for Rehabilitation-Dallas

Texas Health Presbyterian Hospital Dallas

Hospital Affiliations

Medical city las colinas irving, tx, baylor scott and white institute for rehabilitation-dallas dallas, tx, texas health presbyterian hospital dallas dallas, tx.

# 15 in Texas

Education & Experience

Medical school & residency.

University of Texas Health Science Center San Antonio Joe and Teresa Lozano Long School of Medicine

Residency , Family Medicine , 1994 - 1997

McGovern Medical School at UTHealth

Medical School

Certifications & Licensure

American Board of Family Medicine

Certified in Family Medicine

TX State Medical License

Active through 2025

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Stephen M. Elmore, MD

Rheumatologist.

As a native of the Oconee area, Dr. Elmore received his Bachelor of Science degree from the University of Georgia. He then pursued his doctor of medicine degree from the Medical College of Georgia at Georgia Regents University.

His internal medicine internship and residency was at Palmetto Health Richland/USC School of Medicine, Columbia, South Carolina. He is board certified in Internal Medicine.

His Rheumatology fellowship was at Medical University of South Carolina and an active member of American College of Rheumatology.

Dr. Elmore has been an advocate and volunteer for several charitable organizations such as Better World Book Program, Relay for Life and as a mentor to undergraduates.

His hobbies and interest are reading 20th century fiction and Shakespeare, writing fiction and long distance running.

Dr. Elmore is accepting new patient referrals by physician only. Dr. Elmore began seeing patients at 957 Baxter St, Athens, GA ph: 706-410-9270

ATHENS OFFICE

957 Baxter Street Athens, GA 30606

Phone: 706-410-9270 Fax: 706-410-9276

GAINESVILLE OFFICE

700 South Enota Drive, NE Gainesville, GA 30501

Phone: 770-531-3711 Fax: 770-531-3718

OFFICE HOURS

Mon - Thurs 8:30 am - 5:00 pm

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